Corn Bread, Chorizo, and Jalapeño Dressing

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 cups bread baguette french cubed () (crusts removed)
• 3 ounces mexican chorizo crumbled
• 2 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 1 cup flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 1 cup green onions thinly sliced
• 1  jalapeno halved
• 1  lime cut into wedges
• 1.3 cups buttermilk low-fat
• 14.5 ounce lower-sodium chicken broth fat-free canned
• 1 teaspoon olive oil 
• 1.3 cups bell pepper diced red (1 large)
• 0.8 cup sharp cheddar cheese shredded reduced-fat
• 2 tablespoons sugar 
• 2 tablespoons butter unsalted melted
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Place a 10-inch cast-iron skillet in oven as it preheats.
3. To prepare corn bread, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
5. Remove skillet from oven. Coat pan with cooking spray.
6. Pour batter into hot skillet.
7. Bake at 350 for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.
8. To prepare dressing, remove seeds and membrane from half of jalapeo. Coarsely chop both jalapeo halves.
9. Heat a large skillet over medium-high heat.
10. Add oil to pan; swirl to coat.
11. Add chorizo; saut 2 minutes.
12. Add jalapeo, bell pepper, and onions; saut 3 minutes.
13. Remove from heat.
14. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.
15. Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
16. Bake at 350 for 45 minutes or until lightly browned.
17. Serve with lime wedges.