Corn Bread, Chorizo, And Jalapeño Dressing

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4 1/2 ounces all-purpose flour (about 1 cup)

1 1/4 cups low-fat buttermilk

1 cup yellow cornmeal

2 tablespoons sugar

2 tablespoons unsalted butter, melted

1 tablespoon baking powder

2 large eggs, lightly beaten

3/4 cup shredded reduced-fat sharp cheddar cheese

Cooking spray

1 jalapeño pepper, halved

1 teaspoon olive oil

3 ounces Mexican chorizo, casing removed and crumbled

1 1/4 cups diced red bell pepper (1 large)

1 cup thinly sliced green onions

2 cups (1/2-inch) cubed French bread baguette (crusts removed)

1/4 cup chopped fresh cilantro

2 large egg whites, lightly beaten

1 (14.5-ounce) can fat-free, lower-sodium chicken broth

1 lime, cut into wedges

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