Green Chile Cornbread Stuffing Recipe

Meghan Yager | Cake 'n Knife

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.

Green Chile Cornbread Stuffing Photo

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?

Green Chile Cornbread Stuffing Picture

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.

Green Chile Cornbread Stuffing Image

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.

Green Chile Cornbread Stuffing Pic

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.

File 1 - Green Chile Cornbread Stuffing

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.

File 2 - Green Chile Cornbread Stuffing
File 3 - Green Chile Cornbread Stuffing

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Green Chile Cornbread Stuffing Recipe

      6 Servings


For the Green Chile Cornbread:
  • 2 large Eggs
  • 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
For the Stuffing:
  • 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
For Topping:
  • 2 Avocados, peeled and diced
  • 1 Fresh Tomato, seeded and diced


  1. To make the cornbread, preheat the oven to 375˚F. Spray an 8x8-inch baking pan with nonstick cooking spray. 
  2. Beat the eggs in a medium bowl with a whisk. Whisk in buttermilk. Set aside. 
  3. 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. 
  4. Add the batter to the baking dish. Bake for 25 minutes, until golden brown. Cool the cornbread completely. 
  5. 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. 
  6. When you are ready to make the stuffing, preheat oven to 350˚F. Spray a 2-quart baking dish with nonstick cooking spray. 
  7. 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. 
  8. Stir in the corn and cilantro. Season to taste with salt and pepper. 
  9. 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. 
  10. Bake for 25 minutes, until the top is golden brown.



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Related Recipes:
Avocado Recipes, Thanksgiving Recipes, Stuffing Recipes, Baked Recipes, Cornbread Recipes, Pepper Recipes, Side Dish Recipes
Recipe Yields:
6 servings
Prep Time:
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Resting Time:
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Related Post:
Author: Meghan Yager
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 550 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 184
Calories 533

% Daily Value*
Total Fat 23g
  Saturated Fat 9g
Sodium 1014mg
Total Carbohydrate 67g
  Dietary Fiber 10g
  Sugars 12g
Protein 8g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Meghan Yager

About Meghan

Meghan is a girl that's passionate about food - straightforward food that anyone can love. It's what you'll find on her blog, Cake n' Knife. There's not much food more straightforwardly delicious than an avocado, that's why Meghan is our avocado fanatic.

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