Texas cornbread dressing

Yield: 1 servings

Measure Ingredient
2 cups Yellow cornmeal
2 cups Flour
½ cup Sugar
2 tablespoons Baking powder
1 teaspoon Salt
2 cups Milk
4 Eggs
½ cup Vegetable oil
4 tablespoons Butter
1 pounds Sweet Italian sausages
3 cups Chopped onion
3 cups Chopped celery
1 can Green chilies
2 tablespoons Minced garlic
1 can Green chilies
2 tablespoons Minced garlic
2 tablespoons Chili powder
4 teaspoons Ground cumin
1 cup Chopped walnuts
2 cups Chicken broth

Combine all ingredients in order. Blend well and pour into 9x13 inch baking dish that is greased well. Bake at 400 degrees until done, about 25 minutes. Cool. (This can be done a day ahead.) Cut cornbread into cubes.

Spread on baking sheet. Bake at 375 degrees for 15 minutes. Transfer to a large bowl and set aside. Remove casings from sausage and crumble. Melt butter in large skillet. Add sausage and saute until brown. Add onions, celery, jalapeno and garlic. Saute about 5 minutes. Stir in chili powder and cumin. Saute about 2 minutes more. Stir in nuts. Season with salt and pepper. Mix into cornbread. Stir in broth to moisten. Transfer to greased baking dish. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and bake 25 minutes longer. Yield: 10 servings.

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