Mexican Cornbread Stuffing

I like food with a little more kick so I love this Mexican Cornbread Stuffing. The stuffing is full of corn, cream corn, corn chips and cornbread and loaded with three type of peppers. It is crunchy with cornbread and corn chips. It is the perfect side for a Southwestern style turkey. Don’t be put off by the steps, all the prep can be done the day ahead. Gather all your ingredients.

The dish has layers of corn flavor starting with Green Giant Cream Corn.

Betty Crocker Cornbread is prepared ahead of time.

Crumble cornbread onto a baking sheet. Bake the crumbs for 20 minutes.

Dice all you onions and peppers. Melt the butter in a large skillet or pan and add onions and peppers. Cook for 10 minutes, until softened. In a bowl mix together eggs, sugar, creamed corn and salt and pepper.

Add to vegetables along with cornbread, corn and cilantro.

Now comes the secret ingredient – crushed corn chips.

Bake covered for 30 minutes and remove foil. Bake uncovered for an additional 20 minutes, or until golden brown.