Southwestern Corn Bread Stuffing Recipe

Name: Southwestern Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buttermilk Corn Bread; 6 tablespoons (3/4 stick) butter; 1 1/2 cups chopped onions; 1 1/2 cups chopped green bell peppers; 4 large poblano chilies, stemmed, seeded, chopped; 3 large jalapeno chilies, stemmed, seeded, chopped; 1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage; 1 1/2 tablespoons dried oregano; 3/4 cup chopped fresh cilantro; 1 1/2 cups crushed corn chips (such as Fritos); 1 1/2 cups frozen corn kernels, thawed; 3 large eggs, beaten to blend; 1 1/4 cups (about) canned cream-style corn

Servings: persons

Buttermilk Corn Bread
6 tablespoons (3/4 stick) butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded, chopped
3 large jalapeno chilies, stemmed, seeded, chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
1 1/2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 1/2 cups crushed corn chips (such as Fritos)
1 1/2 cups frozen corn kernels, thawed
3 large eggs, beaten to blend
1 1/4 cups (about) canned cream-style corn

1
Preheat oven to 325F.
2
Cut corn bread into 4 equal pieces.
3
Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use).
4
Bake until slightly dry, about 20 minutes.
5
Transfer to very large bowl.
6
Melt butter in heavy large skillet over medium-high heat.
7
Add onions, bell peppers, all chilies, sage and oregano and saute until vegetables are tender, about 10 minutes.
8
Transfer to bowl with corn bread.
9
Mix in cilantro, corn chips and corn kernels.
10
Season to taste with salt and pepper.
11
(Can be prepared 1 day ahead.
12
Cover and refrigerate.)
13
Mix eggs into stuffing.
14
Fill main turkey cavity with stuffing.
15
Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing).
16
Spoon remaining stuffing into buttered baking dish.
17
Cover with buttered foil.
18
Bake stuffing in dish alongside turkey until heated through, about 40 minutes.
19
Uncover and bake until top begins to brown, about 15 minutes.
20
Preheat oven to 325F.
21
Butter 13x9x2-inch baking dish.
22
Mix in 1 1/4 cups cream-style corn into stuffing.
23
Transfer to prepared dish.
24
Cover with buttered foil and bake until heated through, about 45 minutes.
25
Uncover and bake until beginning to brown, about 20 minutes.

758

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: Buttermilk Corn Bread, 6 tablespoons (3/4 stick) butter, 1 1/2 cups chopped onions, 1 1/2 cups chopped green bell peppers, and more.

Yes, Southwestern Corn Bread Stuffing falls under the General 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!

Southwestern Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions