Fresh Corn-and-Green Chile Dressing

Ingredients

• 3 cups breadcrumbs fresh soft
• 0.5 cup butter 
• 8 oz chiles green chopped canned
• 7 cups chicken broth 
• 16 servings cornbread crumbles 
• 4 large eggs lightly beaten
• 0.5 cup cilantro leaves fresh chopped
• 3 cups corn kernels fresh
• 1 tablespoon pepper freshly ground
• 2 cups onions diced sweet

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Melt butter in a large skillet over medium-high heat; add corn and onions, and saut 5 to 6 minutes or until onions are tender. Stir in cilantro and green chiles, and saut 1 minute.
3. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and corn mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
4. Bake at 400 for 45 to 55 minutes or until set and golden brown.