Chile Cornbread Dressing

Food, Hometown Cooking, Recipes
on November 6, 2012
Mark Boughton Photography/Styling by Teresa Blackburn

Look for hominy (corn from which the hull and germ have been removed) next to the canned vegetables.

1  (8-inch square pan) prepared cornbread (about 1 pound), cut in 1/2-inch cubes
2  teaspoons vegetable oil
1  large onion, diced
1/2  teaspoon poultry seasoning
1/2  teaspoon dried oregano
1  teaspoon hot chili powder
1  (15-ounce) can golden hominy (posole), rinsed and drained
2  (4-ounce) cans mild diced green chiles, drained
1  cup roasted red peppers, chopped
1  (14-ounce) can reduced-sodium chicken broth
1  cup water

1. Preheat oven to 350F.

2. Place cornbread cubes on a baking sheet; bake 10 minutes or until toasted. Let cool, then place in a large bowl.

3. Heat oil in a large skillet. Add onion; poultry seasoning, oregano and chili powder; cook 5 minutes. Add onion mixture to cornbread. Add hominy, chiles, red peppers, chicken broth and water. Toss well. Spoon into a 13 x 9-inch casserole dish and bake 20 minutes.

Serves 12

Recipe adapted from chef Andrew Schloss on behalf of the Canned Food Alliance

Nutritional facts per serving: 130 calories, 3g fat, 5mg cholesterol, 25g carbohydrates, 3g fiber, 3g protein, 590mg sodium