Green Chile Cornbread Stuffing is a fun southwestern twist to one of the classic Thanksgiving side dishes. The bold flavor of the green chiles comes through in every moist mouthful that pairs perfectly with turkey.
Thanksgiving is a big, big, biiiiiiiiig deal in my world. My grandmother used to spend hours making a giant feast for all of our extended family – all 20+ of us.
I remember being in the kitchen, helping as much as I could, with uncles, aunts, cousins, and family friends laughing and sharing stories.
The holiday holds such a special place in my heart because it is one of those first true large gathering food memories I hold. Every time I take a bite of turkey with a bit of stuffing and cranberry sauce, I am transported back to the kids’ table with my cousins.
I even remember the day I was graduated to the adults’ table… that was a BIG day for me. Did anyone else go through that upgrade?
When it comes to the staple dishes on the table alongside the turkey, the first thing that comes to my mind is stuffing.
I confess, in my college years I used to buy the boxed stuffing and make several meals out of the stuff… It was what I would make when I was a little homesick in the dorms.
Now that I have become a little more obsessed with cornbread, I personally believe it’s the best kind of stuffing you can ever eat. The moist and rich bread is a fantastically delicious take on the standard side dish, and this version is even better.
With the green chile cornbread, you are getting a strong base for the stuffing with tons of flavor and spice. Then you add in layers of flavor with onion, garlic, and whole kernels of corn.
If you haven’t had whole corn kernels in your cornbread, you are totally missing out. Those kernels popping with a touch of sweetness in your mouth is pure happiness.
Finally, you top off that golden-brown top with diced avocado and tomato for a added lift of creaminess and acid to compliment the richness in every scoop. It’s kind of like a southwestern spin on stuffing, and it’s one that you’ll never get sick of.
Alongside that perfectly golden-brown bird, it’s everything your Thanksgiving table needs to stand out! Plus it’s AWESOME in any of my favorite Thanksgiving leftovers recipes.
Explore all of our stuffing recipes this holiday season!
If you like this green chile cornbread stuffing, you may also enjoy our simple stove top stuffing recipe.
Pro tip: Check out our recommendations for what to serve with cornbread.
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Green Chile Cornbread Stuffing Recipe
Ingredients
- 2 large Egg
- 1 cup Buttermilk
- 1 1/2 cups Yellow Cornmeal
- 1 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 6 tablespoons Unsalted Butter melted and cooled
- 2 4 ounce cans Diced Green Chiles drained
- 1/2 medium Yellow Onion finely chopped
- 1/4 cup Chopped Green Onions
- 3 cloves Garlic minced
- 1 cup Frozen Corn
- 1 tablespoon Minced Fresh Cilantro
- Kosher Salt and Black Pepper
- 1 large Egg beaten
- 1 cup Reduced Sodium Chicken Stock
- 2 Avocado peeled and diced
- 1 Fresh Tomato seeded and diced
Instructions
- To make the cornbread, preheat the oven to 375˚F. Spray an 8×8-inch baking pan with nonstick cooking spray.
- Beat the eggs in a medium bowl with a whisk. Whisk in buttermilk. Set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add the egg mixture to the dry ingredients, stirring until they are combined. Stir in melted butter and green chiles.
- Add the batter to the baking dish. Bake for 25 minutes, until golden brown. Cool the cornbread completely.
- Once the cornbread is cooled, dice the cornbread into medium cubes. Let the bread sit out at room temperature for up to one day before making the stuffing.
- When you are ready to make the stuffing, preheat oven to 350˚F. Spray a 2-quart baking dish with nonstick cooking spray.
- Heat a large skillet over medium-high heat. Once hot, add onion, green onion, and garlic. Cook, stirring occasionally, until the onion is browned and softened, about 10 minutes.
- Stir in the corn and cilantro. Season to taste with salt and pepper.
- Toss the cornbread with the beaten egg and chicken stock gently. Carefully fold in the onion mixture until well combined. Add the mixture to the prepared baking pan.
- Bake for 25 minutes, until the top is golden brown.