Southwestern Corn Bread Stuffing Recipes

Steps:

• Make Cornbread Stuffing, cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
• Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

Steps:

• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
• Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
• Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
• Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.

Steps:

• How to make stuffing:
• 1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
• 2. Toss with beaten eggs and cubed bread.
• 3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).

Steps:

• Heat olive oil in a large skillet. Add onion and pepper and saute over medium heat until these vegetables are tender. Add the scallions, chili pepper and squash. Cook over low heat about 10 minutes, until the squash begins to soften.
• Stir in the cornbread and add enough stock to moisten the mixture lightly. It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.
• Season to taste with salt and pepper. Use to stuff poultry or bake in a buttered casserole alongside the poultry.

Steps:

• Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in the turkey:
• Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

Steps:

• Preheat oven to 350°F. Cook and stir onions and celery in margarine in large heavy saucepan on medium-high heat until crisp-tender. Stir in chicken broth, corn and chilies. Add cornbread stuffing and pecans; mix lightly.
• Spoon into lightly greased 3-quart casserole dish; cover.
• Bake 45 min. or until heated through.

Steps:

• Preheat oven to 350 degrees f.
• To a large skillet add butter and melt over medium heat.
• Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
• Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
• Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
• Spray a casserole dish with cooking spray and fill with dressing mixture.
• Cover and bake for one hour in a preheated 350 degree oven.
• Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

Steps:

• Preheat oven to 400 deg.
• Combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
• Stir in milk, oil, and 1 beaten egg. Mix well.
• Pour into 8 or 9 inch greased pan.
• Bake for 20-25 minutes or until cornbread is golden brown.
• Turn out of baking pan and let cool enough to touch.
• Reduce oven temperature to 350 deg.
• Crumble cornbread into the same 8 or 9 inch baking dish.
• Add red pepper, green onions, green chilis, and corn and mix them together well.
• In a small mixing bowl beat the 2 eggs. Add enchilada sauce and buttermilk. Mix well.
• Pour this mixture over the cornbread mixture. Mix and make sure all cornbread gets coated evenly.
• Bake for 1 hour.
• Serve with your favorite TexMex or Mexican entree.

Steps:

• Melt butter on medium - low heat. Add celery, onion, garlic, corn, and green chili. Stir over low heat until combined. Add broth, stuffing mix, parsley, and poultry seasoning. Turn off heat and mix together. If mix is too dry for your desired consistency, add more broth very gradually. Bake at 350 degrees for 20 - 30 minutes until browned on top.
• This is tasty with poultry, beef, or pork. I now serve it every Thanksgiving as part of our dinner.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
• Blend second package of corn, eggs, sugar, salt, and pepper in processor to coarse puree. Stir mixture into stuffing.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Available at Latin American markets and many supermarkets.

Steps:

• Melt butter in a large Dutch oven; add onion and celery; and cook over medium-high heat, stirring constantly until tender.
• Stir in broth and next 7 ingredients. Add cornbread crumbs and pecans, tossing until moistened; spoon into a greased 13x9x2 inch baking dish, and cover with aluminum foil.
• Bake at 350 for 30 minutes or until thoroughly heated.

Steps:

• In a large skillet, heat canola oil over medium heat. Add chicken and onion and cook until onion is translucent. Stir with a large spatula breaking up the ground chicken.
• Add bell pepper, corn, black beans and tomato and stir, cooking for 8 minutes. Remove from heat and set aside.
• In a separate large saucepan, boil 1 ½ cups water and butter. Stir in stuffing mix and cover.
• Remove from heat. Let stand 5 minutes and add to the chicken mixture. Stir to combine ingredients and serve.

Steps:

• Heat oven to 400ºF.
• Corn Muffins:
• Prepare muffin batter as directed on package; stir in chiles, cumin and oregano. Spoon into 12 paper-lined muffin cups, filling each cup half full. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove muffins from paper liners; crumble into large pieces.
• Salad Dressing:
• Mix sour cream and dressing.
• Salad:
• Spread half the crumbled Corn Muffins onto large platter. Cover with layers of all remaining Salad ingredients except bacon; top with remaining crumbled muffins, bacon and Salad Dressing. Serve immediately.