Mexican Cornbread Stuffing

Name: Mexican Cornbread Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Southern
Ingredients: 59 milliliters butter or margarine; 355 milliliters Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed; 418 grams can Green Giant® cream style sweet corn; 237 milliliters crushed corn chips; 184 grams pouch Betty Crocker® cornbread & muffin mix; 1 egg; 3 eggs; 177 milliliters chopped fresh cilantro; 59 milliliters chopped fresh sage leaves; 3 larges jalapeño chiles, seeded, chopped; 79 milliliters milk; 355 milliliters chopped onions; 5 teaspoons dried oregano leaves; 1 teaspoons freshly ground pepper; 3 larges poblano chiles, seeded, chopped; 355 milliliters chopped red bell peppers; 1 teaspoon salt; 2 Tbsps sugar

You can never have too many side dish recipes, so give Mexican Cornbread Stuffing a try. This recipe makes 8 servings with 369 calories, 9g of protein, and 16g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of salt, eggs, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes roughly 2 hours. This recipe is typical of Southern cuisine.

Instructions

Heat 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).

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Cooking Spray

Cornbread

Butter

Equipment you will use

Bowl

Oven

Frying Pan

Pour into pan.

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Frying Pan

Bake 16 to 18 minutes or until golden brown. Cool.

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Oven

Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.

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Cooking Spray

Butter

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Oven

Coarsely crumble cornbread onto large cookie sheet.

Ingredients you will need

Cornbread

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Baking Sheet

Bake 20 minutes or until slightly dry.

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Oven

Remove cornbread from cookie sheet to large bowl; set aside.

Ingredients you will need

Cornbread

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Baking Sheet

Bowl

In 12-inch skillet, melt 1/4 cup butter over medium-high heat.

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Butter

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Frying Pan

Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened.

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Bell Pepper

Vegetable

Oregano

Chili Pepper

Onion

Sage

Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.

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Corn Chips

Cornbread

Vegetable

Cilantro

Corn

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Bowl

In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn.

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Salt And Pepper

Creamed Corn

Sugar

Egg

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Bowl

Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.

Ingredients you will need

Cornbread

Vegetable

Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

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Oven

Aluminum Foil

Equipment

Ingredients

Servings:

59milliliters

butter or margarine 355milliliters

Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed 418grams

can Green Giant® cream style sweet corn 237milliliters

crushed corn chips 184grams

pouch Betty Crocker® cornbread & muffin mix 1

egg 3

eggs 177milliliters

chopped fresh cilantro 59milliliters

chopped fresh sage leaves 3larges

jalapeño chiles, seeded, chopped 79milliliters

milk 355milliliters

chopped onions 5teaspoons

dried oregano leaves 1teaspoons

freshly ground pepper 3larges

poblano chiles, seeded, chopped 355milliliters

chopped red bell peppers 1teaspoon

salt 2Tbsps

sugar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schlossgut Diel Nahe Riesling Kabinett. It has 4.2 out of 5 stars and a bottle costs about 23 dollars.