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Mexican Cornbread Stuffing
Mexican Cornbread Stuffing
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Prep Time:
30 minutes
Total Time:
2 hours
Elevate your stuffing with a zesty twist using Betty Crocker cornbread mix and two types of corn for rich flavor.
Ingredients:
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1/3 cup milk
  • 2 tablespoons butter or margarine, melted
  • 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 frozen corn, thawed
  • 1 cup crushed corn chips
  • 3/4 cup chopped fresh cilantro
  • 3 eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 can (14.75 oz) cream style sweet corn
Instructions:
  • Preheat oven to 400°F and generously grease an 8-inch square pan with butter or cooking spray. In a medium bowl, gently mix the cornbread ingredients until just combined (it's okay if there are lumps). Transfer the batter to the pan and bake for 16 to 18 minutes, or until beautifully golden brown. Allow to cool before serving.
  • Lower the oven temperature to 325°F. Grease a 3-quart casserole dish with butter or cooking spray.
  • Spread out the crumbled cornbread on a large cookie sheet and bake for 20 minutes until slightly dry. Transfer the cornbread to a large bowl and set aside.
  • In a 12-inch skillet over medium-high heat, melt 1/4 cup of butter until sizzling. Add onions, bell peppers, chiles, sage, and oregano, and sauté for about 10 minutes until the vegetables are tender. Combine this flavorful mixture with cornbread crumbs in a bowl, then gently fold in thawed corn, corn chips, and fresh cilantro.
  • In a medium bowl, whisk together 3 eggs, sugar, salt, and pepper. Gently fold in the cream corn. Combine with the vegetable-cornbread mixture until well mixed. Transfer into a casserole dish.
  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until heated through and the top is golden brown.

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