Southwestern Cornbread Dressing With Green Chiles Recipes

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SPICY CORNBREAD WITH GREEN CHILES

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 12



Spicy Cornbread with Green Chiles image

Steps:

  • Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

1 cup medium cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten
1 cup buttermilk
6 tablespoons melted butter or vegetable oil
1 cup corn kernels (from about 2 ears, or best-quality corn)
12 serrano chiles, roasted
1/4 teaspoon cayenne

SOUTHERN CORNBREAD DRESSING

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h45m

Yield 18

Number Of Ingredients 11



Southern Cornbread Dressing image

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

SOUTHWEST CORNBREAD

Celebrate a cool day with this cornbread! This Southwest Cornbread has a cayenne pepper kick to accompany a pot of steamy chili.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield Makes 16 servings.

Number Of Ingredients 7



Southwest Cornbread image

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.

Nutrition Facts : Calories 150, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

1/2 cup MIRACLE WHIP Light Dressing
1 can (4 oz.) chopped green chiles, undrained
3 egg whites, lightly beaten
1/2 tsp. ground red pepper (cayenne)
2 pkg. (8-1/2 oz. each) corn muffin mix
1 can (11 oz.) no-salt-added corn, drained
1/2 cup chopped red bell peppers

SOUTHWESTERN CORNBREAD DRESSING

I created this recipe several years ago because I was unable to find a cornbread dressing everyone liked. It is very simple and satisfies the cornbread lovers, as well as the southwestern taste buds. I make this entire dish in a stainless steel casserole from start to finish. I also use Hatch, New Mexico green chili which I keep in my freezer. Use fresh or canned, but ENJOY!

Provided by GrannyCarrie B.

Categories     Native American

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10



Southwestern Cornbread Dressing image

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.

Nutrition Facts : Calories 504.4, Fat 19.5, SaturatedFat 10.6, Cholesterol 40.7, Sodium 1348.9, Carbohydrate 72.8, Fiber 12.8, Sugar 5.6, Protein 11.5

1/2 cup butter or 1/2 cup margarine
2 stalks celery & leaves, diced
1 medium yellow onion, diced
3 large garlic cloves, minced
1 (10 ounce) box frozen corn, thawed
1/2 cup green chili pepper, chopped, mild, hot
2 -2 1/2 cups chicken broth or 2 -2 1/2 cups vegetable broth
1 (16 ounce) bag cornbread stuffing mix
2 tablespoons flat leaf parsley, chopped
1 tablespoon poultry seasoning

SOUTHWESTERN CORNBREAD DRESSING WITH GREEN CHILES

This is a recipe from Southern Living 1994 Annual Recipes. I've adapted it to our tastes. It goes very well with Mexican Cranberries and Barbeque turkey.

Provided by Cincichic

Categories     Tex Mex

Time 1h

Yield 8-10 , 8-10 serving(s)

Number Of Ingredients 13



Southwestern Cornbread Dressing With Green Chiles image

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.

Nutrition Facts : Calories 189.5, Fat 11.8, SaturatedFat 4.3, Cholesterol 15.2, Sodium 582.6, Carbohydrate 20.2, Fiber 3.4, Sugar 5.5, Protein 4.7

1/4 cup butter or 1/4 cup margarine
2 cups finely chopped onions
1 cup sliced celery
1 (14 1/2 ounce) can chicken broth
1 (17 ounce) can whole kernel corn, drained
2 (4 1/2 ounce) cans of chopped green chilies, drained
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 cups cornbread, crumbs
1/2 cup chopped pecans, toasted

MAMA'S SOUTHERN CORNBREAD DRESSING

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16



Mama's Southern Cornbread Dressing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

SOUTHWESTERN CORNBREAD STUFFING (DRESSING)

Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.

Provided by Galley Wench

Categories     Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 14



Southwestern Cornbread Stuffing (Dressing) image

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.

Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1

3 tablespoons butter
2 cups diced onions
2 cups diced celery
1 cup diced and seeded poblano pepper
2 jalapenos, diced and seeded (optional)
1/2 cup fresh cilantro
2 eggs, lightly beaten
2 cups chicken broth or 2 cups vegetable broth
4 cups finely crumbled toasted bread
4 cups finely crumbled dried cornbread
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon dried sage (adjust to taste)
2 teaspoons poultry seasoning

SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES

Categories     Side     Bake     Thanksgiving     Corn     Hot Pepper     Fall     Jalapeño     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 12



Southwest Corn Bread Stuffing with Corn and Green Chilies image

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.

10 tablespoons unsalted butter
1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
3 large jalapeño chilies, seeded, chopped
2 1-pound packages frozen petite yellow corn kernels, thawed
1 1/4 cups chopped green onions
2/3 cup chopped fresh cilantro
Buttermilk Corn Bread , 1 day old
4 large eggs
1/4 cup sugar
2 1/4 teaspoons salt
1/2 teaspoon ground black pepper

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