Best Best Green Chili And Cornbread Stuffing Recipes

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CHEESY GREEN CHILE CORNBREAD



Cheesy Green Chile Cornbread image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 14

Nonstick cooking spray, for spraying the baking dish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2 percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup sauteed onions
1/2 cup canned chopped green chiles
3/4 cup grated Monterey Jack cheese

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

SOUTHWEST CORN BREAD STUFFING WITH CORN AND GREEN CHILIES



Southwest Corn Bread Stuffing with Corn and Green Chilies image

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

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

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.

BEST GREEN CHILI AND CORNBREAD STUFFING



Best Green Chili and Cornbread Stuffing image

This is a recipe that has been handed down to 3 generations. It is wonderful! If you don't like it spicy, you can leave out the chilis and jalapenos.

Provided by mhouze

Categories     Healthy

Time 1h50m

Yield 15 serving(s)

Number Of Ingredients 10

1 bunch celery, chopped
2 tablespoons butter or 2 tablespoons margarine
2 onions, diced
16 ounces cornbread mix (Marie Callanders works best)
2 dozen small corn tortillas, ripped into small pieces
1 (10 ounce) box seasoned stuffing mix or 1 (10 ounce) box croutons
6 eggs, beaten
2 (4 ounce) cans diced jalapeno peppers
2 (7 ounce) cans diced green chilies
chicken broth

Steps:

  • Preheat oven to 350.
  • Boil celery until done.
  • In a skillet melt butter and sweat onions.
  • Add celery to onions and simmer.
  • In a giant mixing bowl mix corn bread mix, tortillas, stuffing mix, eggs, jalapenos and chilis.
  • Add celery and onion mixture.
  • Mix in 4 cans of broth, should be a soupy consistancy. Add more broth if needed.
  • Place mixture in a 11x13 glass baking dish and place in oven.
  • Check stuffing every 15 minutes, adding more broth when it starts to dry up. DO NOT LET IT DRY OUT!
  • Bake for a total of 1.5 hours.

SPICY CORNBREAD WITH GREEN CHILES



Spicy Cornbread with Green Chiles image

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 12

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

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.

GREEN CHILI STUFFING



Green Chili Stuffing image

Published in Gourmet magazine, November 1992. This recipe is for baking the stuffing separately. It also can be used to stuff a 12- to 14-pound turkey with the changes noted next to the ingredients.

Provided by swissms

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups finely chopped onions
2 cups finely chopped celery
8 tablespoons unsalted butter
2 (4 ounce) cans chopped mild green chilies (including juice)
2 pickled jalapeno peppers, minced (about 1 tablespoon, to taste)
3/4 teaspoon chili powder
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1 1/2 teaspoons ground cumin
salt, to taste
ground black pepper, to taste
1 cup finely chopped pecans, toasted lightly
1 lb homemade white bread (cut into 1/2-inch cubes, toasted, and cooled)
3/4 cup low sodium chicken broth (omit chicken broth if using to stuff a turkey)
2 tablespoons unsalted butter, cut into small pieces (omit if using to stuff a turkey)

Steps:

  • In a large skilled, cook the onion and celery in 8 T butter over medium heat, stirring occasionally, until softened and light golden. Add the green chilies with the juice, the jalapenos, chili powder, thyme, oregano, cumin and salt and pepper to taste. Cook the mixture, stirring, for 3 minutes.
  • Transfer the mixture to a large bowl, add the pecans, toasted bread cubes, and salt and pepper to taste. Combine the stuffing gently but thoroughly.
  • Note: if using to stuff a turkey, cool completely before stuffing the turkey.
  • Baking: Preheat oven to 325°F Spoon the stuffing into a buttered 3- to 4- quart casserole, drizzle it with the broth and dot the top with the additional 2 T butter. Bake the stuffing, covered, in the middle of the oven for 30 minutes. Uncover and bake 30 minutes more.

Nutrition Facts : Calories 406.8, Fat 26.5, SaturatedFat 10.4, Cholesterol 38.2, Sodium 847.7, Carbohydrate 37.9, Fiber 4.3, Sugar 6.2, Protein 7.2

GROUND BEEF CHILI & CORNBREAD STUFFING BAKE



Ground Beef Chili & Cornbread Stuffing Bake image

Here's an easy, cheesy beef and chili bake with everything they love-including chunky salsa and savory cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1/2 tsp. ground cumin
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g

CREOLE CORNBREAD STUFFING



Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

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

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  • Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  • Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  • Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  • To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  • In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  • Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
  • Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING



Corn Bread, Green Chili and Pine Nut Stuffing image

Provided by Michael McLaughlin

Categories     Nut     Pepper     Side     Bake     Thanksgiving     Stuffing/Dressing     Pine Nut     Hot Pepper     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Easy Corn Bread
1 cup raisins
1/3 cup tequila
2 large poblano chilies*
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Steps:

  • Cool corn bread completely. Cover and let stand at room temperature overnight.
  • Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
  • Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
  • Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

CORNBREAD STUFFING SOUTHERN STYLE



Cornbread Stuffing Southern Style image

Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.

Provided by Kathleen Burton

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

Time 30m

Yield 10

Number Of Ingredients 17

2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
½ cup plain yogurt
¼ cup milk
½ cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  • Bake in preheated oven for 20 minutes, or until golden brown.
  • Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
  • Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g

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