Southwestern-Style Spoonbread Dressing Recipe

Southern Living Staff
Updated

Yields: 8 servings

Ingredients

  • 2 (8 1/2-ounce) packages cornbread mix

  • 2 to 3 teaspoons cumin seeds

  • 1/4 cup butter or margarine

  • 2 cups finely chopped celery

  • 1/2 cup chopped onion

  • 1/2 cup chopped sweet red pepper

  • 1/2 cup chopped green pepper

  • 1 (8-ounce) package herb-seasoned stuffing mix

  • 2 (10 1/2-ounce) cans condensed chicken broth, undiluted

  • 2 1/4 cups water

  • 2 large eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground red pepper

  • Sweet red pepper strips and celery leaves, for garnish

Directions

  1. Prepare cornbread according to package directions; cool and crumble into a large bowl. Set aside.

  2. Cook cumin seeds in a large heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush; set aside.

  3. Melt butter in skillet over medium heat; add celery and next 3 ingredients, and cook, stirring constantly, until tender.

  4. Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread.

  5. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350? for 1 hour and 15 minutes or until lightly browned. Garnish, if desired.