I like food with a little more kick so I love this Mexican Cornbread Stuffing. The stuffing is full of corn, cream corn, corn chips and cornbread and loaded with three type of peppers. It is crunchy with cornbread and corn chips. It is the perfect side for a Southwestern style turkey.
Don’t be put off by the steps, all the prep can be done the day ahead. Gather all your ingredients.
The dish has layers of corn flavor starting with Green Giant Cream Corn.
Betty Crocker Cornbread is prepared ahead of time.
Crumble cornbread onto a baking sheet. Bake the crumbs for 20 minutes.
Dice all you onions and peppers. Melt the butter in a large skillet or pan and add onions and peppers. Cook for 10 minutes, until softened. In a bowl mix together eggs, sugar, creamed corn and salt and pepper.
Add to vegetables along with cornbread, corn and cilantro.
Now comes the secret ingredient – crushed corn chips.
Bake covered for 30 minutes and remove foil. Bake uncovered for an additional 20 minutes, or until golden brown.
Ingredients
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Cornbread
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1pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
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1/3cup milk
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2tablespoons butter or margarine, melted
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1egg
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Stuffing
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1/4cup butter or margarine
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1 1/2cups chopped onions
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1 1/2cups chopped red bell peppers
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3large poblano chiles, seeded, chopped
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3large jalapeño chiles, seeded, chopped
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1/4cup chopped fresh sage leaves
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4 1/2teaspoons dried oregano leaves
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1 1/2cups frozen corn, thawed
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1cup crushed corn chips
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3/4cup chopped fresh cilantro
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3eggs
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2tablespoons sugar
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1teaspoon salt
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1/2teaspoon freshly ground pepper
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1can (14.75 oz) cream style sweet corn
Directions
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1Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
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2Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
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3Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
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4In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
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5In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
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6Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.
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