Hatch Chile Cornbread Stuffing Recipe

Name: Hatch Chile Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c milk; 8 -ounces fresh corn kernels; 4 -ounces butter, melted; 2 eggs, whisked; 1 1/2 cups yellow corn meal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon sugar; 10 -ounces grated Monterrey Jack cheese; 3 -5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped; 4 -ounces green onions, chopped; 4 -ounces celery, chopped; 3 - ounces dried figs, chopped; 1/2 cup pinon nuts; 1 cup chicken stock

Servings: persons

3/4 c milk
8 -ounces fresh corn kernels
4 -ounces butter, melted
2 eggs, whisked
1 1/2 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
10 -ounces grated Monterrey Jack cheese
3 -5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4 -ounces green onions, chopped
4 -ounces celery, chopped
3 - ounces dried figs, chopped
1/2 cup pinon nuts
1 cup chicken stock

1
Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
2
In a medium-sized bowl stir together milk, corn, butter and eggs.
3
In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar.
4
Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined.
5
Fold in the cheese and chile.
6
Pour into the baking pan.
7
Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean.
8
Let it cool and tear it into small pieces and allow to dry over night.
9
In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown.
10
Add the corn bread mixture and stock and mix until just combined.
11
Keep warm.

2231

kcal

Calories

175

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 c milk, 8 -ounces fresh corn kernels, 4 -ounces butter, melted, 2 eggs, whisked, and more.

Yes, Hatch Chile Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hatch Chile Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions