Masa Cornbread Stuffing With Chilies Recipe

Name: Masa Cornbread Stuffing With Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 3 cups chopped white onions; 5 garlic cloves, minced; 6 large anaheim chilies, seeded, chopped (scant 4 cups); 18 ounces fresh poblano chilies, seeded, chopped (about 3 cups); 4 large fresh jalapeno chilies, seeded (optional); 1 ½ tablespoons new mexico chilies, ground; 1 tablespoon coarse kosher salt; ¾ teaspoon freshly ground black pepper; ¾ teaspoon dried oregano; ¾ teaspoon ground cumin; 1 cup chopped fresh cilantro; 1 masa cornbread, 13x9-inch loaf, cut into 1-inch cubes (preferably day-old); 6 ounces monterey jack cheese, cut into 1/3-inch cubes (optional); 4 large eggs; 1 cup low-salt chicken broth

Servings: persons

1 cup unsalted butter
3 cups chopped white onions
5 garlic cloves, minced
6 large anaheim chilies, seeded, chopped (scant 4 cups)
18 ounces fresh poblano chilies, seeded, chopped (about 3 cups)
4 large fresh jalapeno chilies, seeded (optional)
1 ½ tablespoons new mexico chilies, ground
1 tablespoon coarse kosher salt
¾ teaspoon freshly ground black pepper
¾ teaspoon dried oregano
¾ teaspoon ground cumin
1 cup chopped fresh cilantro
1 masa cornbread, 13x9-inch loaf, cut into 1-inch cubes (preferably day-old)
6 ounces monterey jack cheese, cut into 1/3-inch cubes (optional)
4 large eggs
1 cup low-salt chicken broth

1
Melt butter in large skillet over medium-high heat.
2
Add onions and garlic; saute until tender, about 5 minutes.
3
Add all chilies; saute until beginning to soften, 12 to 14 minutes.
4
Stir in ground chiles and next 4 ingredients.
5
Transfer vegetable mixture to bowl.
6
DO AHEAD Can be made 1 day ahead.
7
Cool, then cover and chill.
8
Preheat oven to 375F Butter 15x10x2-inch glass baking dish.
9
Stir cilantro into vegetable mixture.
10
Place cornbread cubes in very large bowl; add vegetable mixture and toss gently.
11
Toss in cheese, if using.
12
Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten.
13
Transfer stuffing to prepared dish.
14
Cover dish with buttered foil, buttered side down.
15
Bake stuffing until heated through, about 30 minutes.
16
Remove foil; bake until top is golden, about 30 minutes longer.

1120

kcal

Calories

Fat

Carbs

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.

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: 1 cup unsalted butter, 3 cups chopped white onions, 5 garlic cloves, minced, 6 large anaheim chilies, seeded, chopped (scant 4 cups), and more.

Yes, Masa Cornbread Stuffing With Chilies falls under the Soups & Stews 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!

Masa Cornbread Stuffing With Chilies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions