• 105minutes
  • 161calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) yellow cornmeal

  2. 2 teaspoon(s) baking powder

  3. 1 teaspoon(s) baking soda

  4. 1 teaspoon(s) salt

  5. 2 cup(s) buttermilk

  6. 1/2 cup(s) butter or margarine

  7. 1 can(s) (14 3/4-ounce)

  8. cream-style corn

  9. 2 can(s) (4 to 4 1/2 ounces each) chopped mild green chiles

  10. 8 ounce(s) Monterey Jack cheese , shredded

  11. 4 large eggs , lightly beaten

  12. 1/2 cup(s) chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease 13-inch by 9-inch baking pan or deep oven-safe 12-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil).

  2. In large bowl, combine cornmeal, baking powder, baking soda, and salt. Stir in buttermilk, meltedbutter, corn, chiles, cheese, and eggs and stir until thoroughly blended. Pour batter into baking pan.

  3. Bake corn bread until top is browned and toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on wire rack. (The cornbread can be used after cooling to make stuffing, but it will make a firmer stuffing if allowed to stale slightly. If desired, cover and reserve corn bread up to 2 days.)

  4. Crumble corn bread into large bowl. Drizzle with broth; toss to mix well. Use to stuff 12- to 16-pound turkey, or heat in baking dish and serve alongside poultry or ham: Spoon stuffing into greased 13-inch by 9-inch baking dish; cover with foil and bake in preheated 325 degrees F oven until heated through, about 45 minutes. Makes about 11 cups stuffing.

  5. Nutritional information is based on a 1/2-cup serving.


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