Deviled Pecan Honey Cornbread Dressing with Ruby Jewel Sweet Red Corn

Deviled Pecan Honey Cornbread Dressing with Ruby Jewel Sweet Red Corn

Ingredients

Honey Cornbread

2 cups All-Purpose Flour
2 cups Yellow Cornmeal
1/2 cup Sugar
2 tablespoons Baking Powder
2 cups heavy Cream
1/2 cup Olive Oil
1/2 cup Honey
4 Eggs, lightly beaten

Deviled Pecans

2 cups Pecans, chopped
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Tabasco Sauce
1/4 teaspoon Cumin Powder
1 teaspoon Kosher Salt
1 tablespoon Worcestershire Sauce
1/2 teaspoon Smoked Paprika
1 tablespoon Ancho Chili Powder
1/4 cup Turbinado Sugar
2 Egg Whites beaten to soft peaks

Dressing

3 cups Ruby Jewel Sweet Red Corn, (divided 2 cups and 1 cup for garnish)
2 cups Honey Cornbread, crumbled
1/2 cup Butter, melted
1 can Cream of Mushroom Soup
1 Egg, beaten
Salt and Pepper to taste
1/4 cup milk

Directions

Making the Real Texas Honey Cornbread

Preheat oven to 400 degrees. Lightly grease 13″ x 9″ baking pan.

In a large bowl, stir together flour, cornmeal, sugar, and baking powder.

Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine.

Pour batter into prepared baking pan. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Once the Real Texas Honey Cornbread is cooled, crumble 2 cups and set aside.  Store the remaining cornbread to enjoy at another time.  (I cut into individual pieces and freeze.)

Deviled Pecans

In a bowl, beat the egg whites until soft peaks form.  Fold in onion powder, garlic powder, cayenne pepper, tabasco sauce, cumin powder, kosher salt, Worcestershire sauce, smoked paprika, ancho chile powder, and turbinado sugar.  Fold in the pecans.

Spread the coated pecans onto a foil lined cooking sheet. Bake at 325F degrees for approximately 3 minutes or until are a toasted color. Remove from the foil and place in a bowl.  Set aside.

Dressing

Remove the husks and silk from the corn. Using a sharp knife, cut as close to the cob to remove the corn kernels.

In a large bowl, combine onions, cream of mushroom soup, milk, melted butter and slightly beaten egg mix together. Add the  Sweet Red Corn, deviled pecans, salt and pepper and stir. Add the crumbled cornbread. Using your hands, mix thoroughly. Add chicken broth to make mixture moist.

Scoop dressing into a greased glass pan.  Don’t mash, just loosely arrange in pan. Sprinkle reserved Ruby Jewel Sweet Red Corn on top of the dressing.

Bake in a preheated oven at 350F degrees, for approximately 30 – 40 minutes, or until the edges and top are golden