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Green Chile Cornbread Stuffing Photo

Green Chile Cornbread Stuffing Recipe

Meghan Yager
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 8 minutes
Total Time 9 hours 10 minutes
Course Sides
Servings 6
Calories 533 kcal

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 8x8-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.

Nutrition

Calories: 533kcalCarbohydrates: 67gProtein: 8gFat: 23gSaturated Fat: 9gSodium: 1014mgFiber: 10gSugar: 12g
Keyword Avocados, Baked, Cornbread, Peppers, Side Dishes, Stuffing, Thanksgiving
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