Southwest Cornbread Dressing With Corn And Green Chilies

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 10 tablespoons unsalted butter
• 1 1/4 cups fresh anaheim chilies, seeded and chopped (about 8 oz.)
• 1 1/4 cups fresh poblano peppers, seeded and chopped (about 8 oz.)
• 3 large jalapeno peppers, seeded and chopped
• 2 (1 lb) packages petite frozen corn kernels, thawed
• 1 1/4 cups chopped green onions
• 2/3 cup fresh cilantro, chopped
• buttermilk cornbread
• 4 large eggs
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 (15 ounce) can low sodium chicken broth

Recipe

• 1 melt butter in heavy skillet over medium-high heat.
• 2 add all chilies; saute until beginning to soften, about 8 minutes.
• 3 stir in one package corn and the green onions.
• 4 transfer to very large bowl; mix in cilantro.
• 5 coarsley crumble corn bread into vegetable mixture; toss to blend.
• 6 blend second package of corn, eggs, sugar, salt and pepper in food processor to a coarse puree.
• 7 stir mixture into dressing.
• 8 add enough broth to dressing mixture to moisten slightly( 3/4 to 1 cup ).
• 9 generouly butter large baking dish; spoon dressing into prepared dish and cover with buttered foil, buttered side down.
• 10 bake dressing in dish at 350 degrees until heated through, about 45 to 60 minutes.
• 11 remove foil and bake an additional 15 minutes or until top of dressing is crisp and golden.
• 12 .