Shake things up with this non-traditional holiday dressing featuring all of your favorite southwest flavors. It’s smoky, spicy and just a touch sweet from the corn.
Serving Size: 72g (about ⅓ cup)
Prep Time: 20 minutes
Total Time: 90 minutes
Nutrition Facts: 151 calories / 20.5g carbs / 4g protein / 6g fat
- 15.5 ounces (439g) prepared “Krusteaz” southern cornbread mix
- 1 tablespoon olive oil
- ½ medium (83g) red onion (finely diced)
- 2 cloves (6g) garlic (minced)
- 1 (128g) red bell pepper (diced)
- 1 (26g) jalapeño (seeded and minced)
- 1 cup (165g) frozen corn
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1 cup (240g) vegetable broth
- 1 egg (50g)
- ¼ (6g) bunch cilantro (chopped and divided)
Optional garnishes: extra cilantro sprigs
- Prepare the “Krusteaz” southern cornbread mix per the box instructions using 1 cup nonfat milk, 2 large eggs, and ⅓ cup butter. Bake and set aside to cool. The recipe will make more than needed for the cornbread stuffing.
- Preheat the oven to 300 degrees F. Grease a large (9×13-inch) baking dish with nonstick cooking spray and set aside.
- Dice cornbread into 1-inch cubes, weighing out 439g, before spreading on a baking sheet. Toast in the oven until dry (about 10-12 minutes). Remove and let cool. Increase the oven temperature to 375 degrees F.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook until translucent, stirring often (about 2-3 minutes). Add garlic and cook until fragrant, about one minute.
- Add bell pepper, jalapeño, corn and seasonings and cook until softened (about 5 minutes), stirring occasionally to prevent burning. Remove from heat.
- In a small bowl or measuring cup, whisk together broth and egg. To a large bowl, add: (cooled) cornbread cubes, vegetables, and half of the cilantro. Pour broth/egg mixture over the cornbread and veggies and mix gently with a spatula. Transfer to the baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for 15 more minutes until golden brown. Top with remaining cilantro before serving.
- To save time, use frozen fajita mixed vegetables (peppers and onions) in place of fresh.
- Be sure to dry out the cornbread before using. If it’s very fresh/moist, it could lead to a mushy texture.
- You can use any brand or variety of prepared cornbread for this recipe, however macros will vary slightly.
- Use a frozen fire-roasted corn for extra flavor!