SOUTHWESTERN CORNBREAD STUFFING (DRESSING)
Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.
Provided by Galley Wench
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1
SOUTHWESTERN CORNBREAD CUSTARD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
SOUTHWESTERN CORNBREAD STUFFING
Provided by Florence Fabricant
Categories casseroles, side dish
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet. Add onion and pepper and saute over medium heat until these vegetables are tender. Add the scallions, chili pepper and squash. Cook over low heat about 10 minutes, until the squash begins to soften.
- Stir in the cornbread and add enough stock to moisten the mixture lightly. It should be somewhat crumbly because it will pick up moisture from the squash as it cooks, as well as from the turkey or chicken.
- Season to taste with salt and pepper. Use to stuff poultry or bake in a buttered casserole alongside the poultry.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 615 milligrams, Sugar 2 grams
SOUTHWESTERN CORNBREAD STUFFING (AKA CORN PUDDING)
This is a good side dish for just about any TexMex or Mexican entree. It is also a nice alternative to the typical beans and rice. You can also put this in the oven with something else and bake at the same time.
Provided by Roo1979
Categories Tex Mex
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 deg.
- Combine flour, cornmeal, sugar, and baking powder in a mixing bowl.
- Stir in milk, oil, and 1 beaten egg. Mix well.
- Pour into 8 or 9 inch greased pan.
- Bake for 20-25 minutes or until cornbread is golden brown.
- Turn out of baking pan and let cool enough to touch.
- Reduce oven temperature to 350 deg.
- Crumble cornbread into the same 8 or 9 inch baking dish.
- Add red pepper, green onions, green chilis, and corn and mix them together well.
- In a small mixing bowl beat the 2 eggs. Add enchilada sauce and buttermilk. Mix well.
- Pour this mixture over the cornbread mixture. Mix and make sure all cornbread gets coated evenly.
- Bake for 1 hour.
- Serve with your favorite TexMex or Mexican entree.
Nutrition Facts : Calories 579.9, Fat 22.3, SaturatedFat 5, Cholesterol 169.6, Sodium 424.6, Carbohydrate 80.8, Fiber 4.8, Sugar 19.2, Protein 16.8
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