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Cornbread-Hominy Stuffing

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 12 cups 1920g / 67oz Crumbled corn bread

    2. 6 tablespoons 90ml Butter

    3. 1 tablespoon 15ml Onion - chopped (large)

    4. 4 Poblano chilies - roasted, chopped

    5. 3 Jalapeno chilies - seeded, chopped

    6. 2 Garlic cloves - chopped

    7. 1/4 cup 36g / 1 1/3oz Chopped fresh sage

    8. 1 tablespoon 15ml Dried oregano

    9. 3/4 cup 12g / 0.4oz Chopped fresh cilantro

    10. 1 1/2 cups 355ml Canned hominy - drained

    11. 1 1/2 cups 93g / 3 1/3oz Canned or frozen corn kernels

    12. 3 cups 594g / 20oz Eggs - beaten to blend (large)

    13. 1 1/2 cups 355ml Chicken stock

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Preheat oven to 325 degrees. Arrange cornbread on baking sheet and bake until slightly dry. Transfer to very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onion, and jalapenos and saute until onion is tender. Add garlic and saute 1 minute. Remove from heat. Transfer to bowl with cornbread. Add sage, oregano, cilantro and hominy and stir to blend. Stir in eggs and enough stock to moisten. Season to taste with salt and pepper. Spoon stuffing into a buttered baking dish. Bake until heated through, about 40 minutes. Uncover and bake until top begins to brown. This recipe yields 12 servings.

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