Go Back

Grilled Southwestern Dressing

Print Pin
Course: Appetizer, Side Dish
Cuisine: American
Keyword: bacon, christmas dinner, dressing, thanksgiving
Author: Chef Anthony Serrano

Ingredients

  • 2 eggs
  • 1 tbsp butter
  • 1 cup buttermilk
  • 1 package cornbread mix
  • 1 tbsp olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/4 cup sweet onion
  • 1 can petite tomatoes
  • 1/4 cup bacon pieces
  • 1 tsp ground sage
  • 1 tbsp Bull sweet heat BBQ rub
  • 2 cups chicken stock
  • 3 eggs

Instructions

  • Combine eggs, butter, buttermilk, and cornbread mix according to the directions on the cornbread packaging. Pour batter in a greased or buttered cast iron pan and bake in Bull Grill at 350 degrees.
  • Using your side burner & a pan, sauté onions and bell pepper in olive oil until slightly caramelized. Add canned tomatoes to the pan and cook until the tomato liquid has evaporated.
  • Place cornbread in a greased or buttered baking pan and thoroughly crumble. Add bacon pieces, sage, and Bull Sweet Heat BBQ Rub. Mix until all ingredients are thoroughly incorporated.
  • Add chicken stock and eggs and gently fold together the mixture until all the cornbread is moist.
  • Bake in a Bull Grill at 350 degrees for 40 minutes or until the dressing has set. It should jiggle very slightly in the center.
  • Let rest for 10 minutes and slice & serve.