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.

Ingredients

Cornbread

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

Stuffing

• 1/4cup butter or margarine
• 1 1/2cups chopped onions
• 1 1/2cups chopped red bell peppers
• 3large poblano chiles, seeded, chopped
• 3large jalapeño chiles, seeded, chopped
• 1/4cup chopped fresh sage leaves
• 4 1/2teaspoons dried oregano leaves
• 1 1/2cups frozen corn, thawed
• 1cup crushed corn chips
• 3/4cup chopped fresh cilantro
• 3eggs
• 2tablespoons sugar
• 1teaspoon salt
• 1/2teaspoon freshly ground pepper
• 1can (14.75 oz) cream style sweet corn

• Steps

  • 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.