Blue Corn Bread Dressing

19 ingredients
7 steps

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)
  • 3/4 cup chopped green onions
  • Cooking spray

Directions

  1. 1
    Preheat oven to 450°.
  2. 2
    Coat a 13 x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Reduce oven temperature to 350°.
  6. 6
    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.
  7. 7
    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.

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