Southwestern Cornbread Stuffing:
Date Added: 29 Sep 2009
Listed in: Stuffing Recipes
Ingredients
2 (9 oz.) packages cornbread mix2 tbsp. olive oil
1 large onion, peeled and diced
2 stalks celery, sliced
1 large red bell pepper, cored, seeded and diced
1 (7 oz.) can whole green chiles, coarsely chopped
1 cup corn (canned or frozen)
2 green onions, sliced
1/4 cup butter, melted
2 (14.5 oz.) cans chicken broth
Cooking Instructions
Prepare cornbread mix according to package directions. Let cool and crumble into a large baking pan. Let stand overnight to dry. Preheat oven to 350 degrees F. Butter a 13-by-9-inch baking pan; set aside.
In a large skillet, saute onion in olive oil for five minutes. Add celery and saute for five minutes more. Stir in crumbled cornbread, bell peppers, chiles, corn, green onions and butter. Slowly add broth, stirring to moisten the cornbread evenly. Turn into prepared pan and bake for one hour or until golden brown on top and heated through to an internal temperature of 165 degrees F.
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