Gluten-Free Oaxacan Inspired Cornbread DressingGluten-Free Oaxacan Inspired Cornbread Dressing
Gluten-Free Oaxacan Inspired Cornbread Dressing
Gluten-Free Oaxacan Inspired Cornbread Dressing
Treat holiday guests to the flavors of Mexico with amped up comfort food. Chorizo, habanero chili crunchy corn and chile peppers find their way to every spoonful of this tasty side dish. To make it vegetarian, use plant-based "chorizo".
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Recipe - Downers Grove, IL
Gluten-Free Oaxacan Inspired Cornbread Dressing
Gluten-Free Oaxacan Inspired Cornbread Dressing
Prep Time25 Minutes
Servings12
Cook Time40 Minutes
Ingredients
1 (20 oz.) pkg. Bob’s Red Mill gluten free cornbread mix
5 Fresh Thyme large eggs, divided
1½ cups Fresh Thyme organic 2% reduced-fat milk
½ cup plus 2 Tbsp. Fresh Thyme vegetable oil, divided
1 medium chayote squash, halved, pitted, roughly chopped
2 medium poblano chile peppers, seeded, stemmed, and halved*
¼ cup fresh lime juice
2 Tbsp. light organic agave nectar, plus additional for garnish
12 oz. ground chorizo sausage
2 cups Fresh Thyme low sodium organic chicken broth
2 tsp. Fresh Thyme Mexican oregano
Love, Corn habanero chilli corn snack, chopped, for garnish (NOTE: on pkg. label, chili is spelled chilli—with two L)
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
  1. Preheat oven to 375°F. Prepare and bake cornbread mix according to package directions, using 2 eggs, milk, and ½ cup vegetable oil. Cool completely; cut into 1-inch cubes and set aside. 
  2. In a medium bowl, add chayote and chile peppers. Drizzle with ¼ cup lime juice; toss to coat. Let stand at room temperature for 10 minutes. Add remaining 2 Tbsp. vegetable oil and 2 Tbsp. agave nectar; toss to coat and set aside. 
  3. Heat a 12-inch cast-iron skillet over high heat. Add chayote-chile peppers mixture to skillet. Cook for 5 to 7 minutes or until charred, turning frequently. Transfer to a bowl. Cool slightly; cut chile peppers into 1-inch pieces and return to bowl with chayote. Set aside.
  4. Add chorizo to the cast-iron skillet. Cook over medium-high heat for 3 to 5 minutes or until chorizo reaches 165°F, stirring occasionally and breaking into large crumbles. Transfer to a bowl; cover to keep warm. Wipe skillet clean with paper towels. 
  5. In a small bowl, whisk together remaining 3 eggs, broth, and oregano. In the cast-iron skillet, layer half each of cornbread cubes, chayote-chile mixture, chorizo, and egg mixture. Repeat layers. Cover skillet with foil.
  6. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes more or until vegetables are crisp-tender and cornbread is crisp. Garnish with additional agave, corn snacks, and cilantro, if desired. Serve with lime wedges.

*Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano chiles, wear protective gloves.

 

Nutritional Information

25 minutes
Prep Time
40 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
1 (20 oz.) pkg. Bob’s Red Mill gluten free cornbread mix
Bob's Red Mill Gluten Free Cornbread Mix
Bob's Red Mill Gluten Free Cornbread Mix - 20 Ounce
Sale
$4.49 was $4.99$0.22/oz
5 Fresh Thyme large eggs, divided
Fresh Thyme Cage Free Large Grade A Brown Eggs
Fresh Thyme Cage Free Large Grade A Brown Eggs - 1 Each
$2.99
1½ cups Fresh Thyme organic 2% reduced-fat milk
Fresh Thyme Organic 2% Reduced Fat Milk
Fresh Thyme Organic 2% Reduced Fat Milk - 64 Fluid ounce
$4.49$0.07/fl oz
½ cup plus 2 Tbsp. Fresh Thyme vegetable oil, divided
Fresh Thyme Non-gmo Vegetable Oil
Fresh Thyme Non-gmo Vegetable Oil - 32 Fluid ounce
$4.69$0.15/fl oz
1 medium chayote squash, halved, pitted, roughly chopped
Chayote Squash
Chayote Squash - 1 Pound
$2.99 avg/ea$2.99/lb
2 medium poblano chile peppers, seeded, stemmed, and halved*
Poblano Chile Peppers
Poblano Chile Peppers - 0.8 Pound
$4.79 avg/ea$5.99/lb
¼ cup fresh lime juice
Lime Juice
Lime Juice - 4.5 Ounce
$0.99$0.22/oz
2 Tbsp. light organic agave nectar, plus additional for garnish
Madhava Organic Light Agave Nectar
Madhava Organic Light Agave Nectar - 17 Ounce
$6.49$0.38/oz
12 oz. ground chorizo sausage
Hatfield Chorizo Ground Sausage
Hatfield Chorizo Ground Sausage - 1 Pound
2 for $6.00
$3.00 was $4.79$3.00/lb
2 cups Fresh Thyme low sodium organic chicken broth
Fresh Thyme Organic Chicken Broth
Fresh Thyme Organic Chicken Broth - 32 Ounce
$2.39$0.07/oz
2 tsp. Fresh Thyme Mexican oregano
Fresh Thyme Mexican Oregano
Fresh Thyme Mexican Oregano - 0.5 Ounce
$1.49$2.98/oz
Love, Corn habanero chilli corn snack, chopped, for garnish (NOTE: on pkg. label, chili is spelled chilli—with two L)
Not Available
Fresh cilantro, for garnish
Cilantro
Cilantro - 1 Each
$0.99
Lime wedges, for serving
Limes
Limes - 1 Each
$0.50

Nutritional Information

Directions

  1. Preheat oven to 375°F. Prepare and bake cornbread mix according to package directions, using 2 eggs, milk, and ½ cup vegetable oil. Cool completely; cut into 1-inch cubes and set aside. 
  2. In a medium bowl, add chayote and chile peppers. Drizzle with ¼ cup lime juice; toss to coat. Let stand at room temperature for 10 minutes. Add remaining 2 Tbsp. vegetable oil and 2 Tbsp. agave nectar; toss to coat and set aside. 
  3. Heat a 12-inch cast-iron skillet over high heat. Add chayote-chile peppers mixture to skillet. Cook for 5 to 7 minutes or until charred, turning frequently. Transfer to a bowl. Cool slightly; cut chile peppers into 1-inch pieces and return to bowl with chayote. Set aside.
  4. Add chorizo to the cast-iron skillet. Cook over medium-high heat for 3 to 5 minutes or until chorizo reaches 165°F, stirring occasionally and breaking into large crumbles. Transfer to a bowl; cover to keep warm. Wipe skillet clean with paper towels. 
  5. In a small bowl, whisk together remaining 3 eggs, broth, and oregano. In the cast-iron skillet, layer half each of cornbread cubes, chayote-chile mixture, chorizo, and egg mixture. Repeat layers. Cover skillet with foil.
  6. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes more or until vegetables are crisp-tender and cornbread is crisp. Garnish with additional agave, corn snacks, and cilantro, if desired. Serve with lime wedges.

*Chile peppers contain volatile oils that can burn your skin and eyes. When working with poblano chiles, wear protective gloves.