Mexican Cornbread Stuffing

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Mexican Cornbread Stuffing

Mexican Cornbread Stuffing
1 (18 oz.) package Bobs Red Mill Gluten-Free Cornbread Mix
1/4 cup organic butter
1 medium onion chopped
3 stalks celery sliced
1/2 cup red bell pepper chopped
3 cups organic vegetable broth
2 tsp. chili powder
1-1/2 tsp. garlic salt
1/2 tsp. cumin
1/2 cup roasted and salted pumpkin seeds (in our Natural Foods Dept., bulk bin #630)

Prep time: 20 minutes   Cook time: about 1½ hours

Prepare cornbread according to package directions. Let cool, then
coarsely crumble. Place on a baking sheet and bake for 15 minutes
to slightly crisp, stirring once or twice. Transfer to a large bowl and
set aside. Melt butter in a large skillet. Add onion and cook for 10
minutes to soften. Add celery and cook for 5 minutes more. Stir bell
pepper into skillet, then add to bowl with cornbread; stir in broth and

Preheat oven to 375°F and spray an 11-by-7-inch baking dish with
nonstick cooking spray. Spoon stuffing into dish and top with pumpkin
seeds; bake for 45 to 55 minutes or until golden brown on top.

Makes 8 servings.

Nutritional Information:
Nutrition per serving (232 g): 340 calories, 7 g protein, 10 g total fat
(4 g sat., 0 g trans), 58 g carbohydrate, 6 g fiber, 11 g sugar, 15 mg
cholesterol, 1080 mg sodium, 6 points


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