Cornbread Dressing

Cornbread Dressing


  • 12 cups crumbled cornbread, 1 day old (white bread or brioche can
    be substituted)
  • 10 tablespoons unsalted butter
  • 1 cup diced carrots
  • 1 cup diced red onions
  • 1 cup diced red peppers
  • 2 cups 505 Southwestern® Flame Roasted Green Chile
  • 1 pound fresh corn kernels (1 pound package frozen yellow corn
  • kernels, thawed, can be substituted)
  • 1 1/4 cups chopped green onions
  • 2/3 cup chopped fresh cilantro
  • 4 large eggs, beaten
  • 1/4 cup honey
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried oregano
  • 1 cup vegetable or chicken broth

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505 Southwestern Flame Roasted Green Chile
505 Southwestern®
Flame Roasted Green Chile
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Serves 10-12

Made for Thanksgiving, delicious year-round!

  • Crumble cornbread and leave out for 24 hours or overnight
  • Preheat oven to 350°F. Melt butter in heavy large skillet over
    medium-high heat. Add carrots, red onions and red peppers; sauté
    until beginning to soften, about 8 minutes. Stir in 505SW™️ Flame
    Roasted Green Chile
    , corn, and green onions and continue to cook
    for 2 minutes. Transfer to very large bowl
  • Mix in cilantro. Add crumbled corn bread into vegetable mixture and
    mix thoroughly. Add eggs, honey, salt, black pepper, oregano and
    broth. Mix to combine then set aside
  • Generously butter 13x9-inch glass baking dish. Transfer dressing to
    prepared baking dish. Cover with buttered foil, buttered side down.
    Bake until heated through, about 40 minutes. Uncover and bake until
    top is slightly crisp and golden, about 20 minutes longer