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; 2 Tbsps butter or margarine, melted; 237 milliliters crushed corn chips; 184 grams pouch Betty cornbread & muffin mix; 1 egg; 3 eggs; 177 milliliters chopped fresh cilantro; 59 milliliters chopped fresh sage leaves; 355 milliliters frozen corn, thawed; 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; 418 grams can cream style sweet corn

Mexican Cornbread Stuffing might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains around 10g of protein, 18g of fat, and a total of 397 calories. A mixture of salt, betty cornbread & muffin mix, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be delicious and satisfying. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Heat oven to 400F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy).

Ingredients you will need

Cooking Spray

Cornbread

Butter

Equipment you will use

Bowl

Oven

Frying Pan

Pour into pan.

Equipment you will use

Frying Pan

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

Equipment you will use

Oven

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

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Oven

Coarsely crumble cornbread onto large cookie sheet.

Ingredients you will need

Cornbread

Equipment you will use

Baking Sheet

Bake 20 minutes or until slightly dry.

Equipment you will use

Oven

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

Ingredients you will need

Cornbread

Equipment you will use

Baking Sheet

Bowl

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

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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

Ingredients you will need

Bell Pepper

Vegetable

Oregano

Chili Pepper

Onion

Sage

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

Ingredients you will need

Corn Chips

Cornbread

Vegetable

Cilantro

Corn

Equipment you will use

Bowl

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

Ingredients you will need

Salt And Pepper

Creamed Corn

Sugar

Egg

Equipment you will use

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.

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

59milliliters

butter or margarine 2Tbsps

butter or margarine, melted 237milliliters

crushed corn chips 184grams

pouch Betty cornbread & muffin mix 1

egg 3

eggs 177milliliters

chopped fresh cilantro 59milliliters

chopped fresh sage leaves 355milliliters

frozen corn, thawed 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 418grams

can cream style sweet corn

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. 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. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.