Southwestern Cornbread Stuffing

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Southwestern Cornbread Stuffing
2 (9- oz.) packages Krusteaz Cornbread Mix
2 tbsp. olive oil
1 large onion peeled and diced
2 stalks celery sliced
1 large red bell pepper cored, seeded and diced
1 (7- oz.) can whole green chiles coarsely chopped
1 cup corn (canned or fr ozen) (canned or frozen)
2 green onions sliced
1/4 cup butter melted
2 (14.5- oz.) cans Swanson Chicken Broth
Prep time: 30 minutes (plus overnight stand time)

Cook time: 2 hours total

Prepare cornbread mix according to package directions. Let cool and crumble into a large baking pan. Let stand overnight to dry. Preheat oven to 350°F. Butter a 13-by-9-inch baking pan; set aside. In a large skillet, sauté onion in olive oil for 5 minutes. Add celery and sauté for 5 minutes more. Stir in crumbled cornbread, bell pepper, chiles, corn, green onions and butter. Slowly add broth, stirring to moisten the cornbread evenly. Turn into prepared pan and bake for 1 hour or until golden brown on top and heated through to an internal temperature of 165°F.

Makes 6 servings.
Nutritional Information:
615 calories, 38 g protein, 38 g fat, 30 g carbohydrate, 1 g fiber, 117 mg cholesterol, 1070 mg sodium


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