Mexican Cornbread Stuffing

 

1

pouch (6.5 oz) Betty Crocker® cornbread & muffin mix

1/3

cup milk

2

tablespoons butter or margarine, melted

1

egg

1/4

cup butter or margarine

1 1/2

cups chopped onions

1 1/2

cups chopped red bell peppers

3

large poblano chiles, seeded, chopped

3

large jalapeño chiles, seeded, chopped

1/4

cup chopped fresh sage leaves

4 1/2

teaspoons dried oregano leaves

1 1/2

cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed

1

cup crushed corn chips

3/4

cup chopped fresh cilantro

3

eggs

2

tablespoons sugar

1

teaspoon salt

1/2

teaspoon freshly ground pepper

1

can (14.75 oz) Green Giant® cream style sweet corn

• 1 Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• 2 Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• 3 Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• 4 In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• 5 In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• 6 Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.