Southwestern Cornbread Stuffing
This cornbread stuffing, studded with sweet corn and green chiles, is right at home on the holiday dinner table next to a traditional roasted turkey.
2 pkg. (8.5 oz. each) corn muffin mix*
2 2/3 cups College Inn® Turkey Broth or Chicken Broth, divided
2 Tbsp. unsalted butter
2 cups diced yellow onion (1 medium onion)
1 red bell pepper, diced
1 tsp. cumin
3/4 tsp. dried oregano
1/2 tsp. hot sauce, optional
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 can (4 oz.) diced green chiles, drained
2 thinly sliced green onions, optional
Heat oven to 400°F. Grease a 13x9-inch baking dish with butter.
Stir corn muffin mix, 2/3 cup broth, and 2 eggs in a large bowl until combined, the batter will be a little lumpy. Pour into prepared baking dish. Bake until golden brown, 20 to 25 minutes. Let cool 30 minutes before coarsely crumbling into a large bowl. Meanwhile, reduce oven temperature to 375°F. Grease a 13x9-inch baking dish with butter and set aside.
Melt butter in a large skillet over medium heat; add onion and bell pepper and cook 5 minutes or until tender. Add cumin, oregano and hot sauce, if desired and cook 1 minute or until fragrant. Remove from heat, add remaining 2 cups broth, and stir to combine, scraping up any brown bits from the bottom of the pan.
Pour onion mixture over crumbled cornbread. Add corn, chiles, and remaining 2 eggs and gently stir until cornbread is evenly moistened. Spoon evenly into the baking dish, then gently fluff the surface with a fork. Bake until the edges are deep golden brown, 35 to 40 minutes. Garnish with green onions if desired.
*NOTE: Seven cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix, 2/3 cup broth and 2 eggs.
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