Blue Corn Bread Dressing
Ingredients
- Cooking spray ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/3 cup sugar ⓘ
- 5 tablespoons butter, softened ⓘ
- 5 large eggs ⓘ
- 1/2 cup fat-free buttermilk ⓘ
- 1 cup all-purpose flour ⓘ
- 1 cup blue cornmeal ⓘ
- 2 teaspoons baking powder
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 5 (14 1/2-ounce) cans fat-free, less-sodium chicken broth ⓘ
- 1 teaspoon olive oil ⓘ
- 1 cup finely chopped onion ⓘ
- 1 cup frozen corn kernels, thawed ⓘ
- 7 ounces bottled roasted red bell peppers, drained and chopped ⓘ
- 8 cups (1-inch) cubed French bread (about 8 ounces) ⓘ
Instructions
- Preheat oven to 450°.
- Coat a 13 x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.
- Place sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.
- Pour batter into prepared baking pan. Bake at 450° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut corn bread into 1-inch cubes.
- Reduce oven temperature to 350°.
- Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes). Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; saute 3 minutes. Add corn and bell pepper; saute 3 minutes.
- Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat. Spoon mixture into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 40 minutes or until set.
Nutrition & Diet Analysis (per serving)
1169
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).