Friday, January 21, 2011

Southwest Cornbread Dressing

A little pow in that sweet mouth of yours!


2 pouches (6.5 oz) cornbread and muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs


1 pound spicey pork sausage (BG Produce has the best!)
3 T. butter
2 Large onions, chopped
1 large red pepper, chopped
1 jalapeno chile, seeded, finely chopped
1 3/4 cups chicken broth
1 c half-and-half
2 eggs
1 T ground cumin
2 t. ground coriander
1 t. salt
1/4 cup chopped fresh cilantro

Heat oven 400 *. Spray 15x10x1 inch pan with cooking spray;

In large bowl, stir all cornbread ingredients just until mostened (batter will be lumpy); Spread batter in pan; Bake 10-12 minutes or until golden bown. Cool 10 minutes.

While still in pan, cut warm cornbread into 1/2 inch cubes, fluff cubes. Bake 10 minutes; stir; Bake 10-15 minutes longer or until golden brown. Reduce oven temp to 350*.

Meanwhile, in 10-inch skillett, cook sausage over medium heat until no longer pink; remove from skillet. In same skillet melt butter over medium heat. Cook onions, bell pepper and chile in butter 5-6 minutes, stirring occasionally, until onions are softened.

In large bowl, mix broth, half-and-half, eggs, cumin, coriander and salt. Stir in cornbread cubes. Add sausage, onion mixture and cilantro; mix well. Spoon into ungreased 13x9-inch baking dish.

Cover, bake 45 minutes. Uncover; bake 10-15 minutes longer.

From start to finish this recipe takes about 2 hours.

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