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Mexican Cornbread Stuffing

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

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  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 8

Cornbread

1
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3
cup milk
2
tablespoons butter or margarine, melted
1
egg

Stuffing

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™ 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

The cornbread can be baked a day in advance.

The vegetables can be sautéed the day before. Cover and refrigerate until you’re ready to assemble the stuffing.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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