MEXICAN CORNBREAD STUFFING
Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.
Provided by Cheri Liefeld
Categories Side Dish
Time 2h
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
- Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
- Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
- In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
- In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
- Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.
Nutrition Facts : ServingSize 1 Serving
CHORIZO AND CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
SOUTHWEST CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
- Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
- Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
- Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 31 g, Protein 9 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1089 mg, Fiber 3 g, Sugar 5 g
STUFFED MEXICAN CORNBREAD
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 50m
Yield 8
Number Of Ingredients 28
Steps:
- Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish.
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Cook the onions until soft, 5-7 minutes. Add the ground beef and chorizo and cook until no longer pink. Add the spices and cook for another minute.
- Add the tomatoes, chipotles and adobo sauce and simmer, uncovered, for 10 minutes.
- Add the corn, black beans, parsley/cilantro and cook for another 2-3 minutes.
- To make the cornbread:
- Combine the cornmeal and milk in a large mixing bowl and let sit for at least 20 minutes while you're preparing the meat filling.
- In another bowl, combine all the dry ingredients. Add the dry mixture to the wet mixture and beat just until combined, leaving some lumps. Add the oil and eggs and beat just until combined. Be careful not to overmix or the cornbread will be dry and dense.
- Pour half of the batter into a greased 9X13 inch baking dish. Spoon the filling evenly over the batter then top with the remaining batter.
- Bake for 15-18 minutes, top with the Cheddar cheese, and bake for another 2 minutes until the cheese is melted.
- Let the cornbread cool for at least 10 minutes before cutting into squares.
MEXICAN CORNBREAD STUFFING/DRESSING
if your from the south, this is called dressing. anywhere else its called stuffing. my family just calls it good. i come up with this recipe around christmas of 2008 in an attempt to spice up the southern holiday favorite of cornbread chicken and dressing, but this recipe has no chicken. the mexican flavors in this dish are just right, not to spicy, but definately not bland. its very easy to make and can be made anytime, not just holidays. enjoy!
Provided by Kevin Stanfield
Categories < 4 Hours
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- corn bread: mix cornmeal, mayo, milk, 1 stick of butter, and 1 egg together. you may have to add some milk or not use the full cup, I generally just "eyeball" it till its the right consistency for cornbread. bake at 400 for approximately 30mins or until done all the way through. check with a toothpick to make sure.
- beef mixture: mix ground beef, chopped onion, and minced garlic together and cook over med/high heat until done. drain throughly and return to pan. add taco seasoning and water. mix well and simmer over low heat for 20 mins or until water cooks down.
- dressing: allow cornbread to cool. crumble cornbread thouroghly in a large mixing bowl. add rotel tomatoes, taco beef mixture, cream of mushroom soup, shredded fiesta cheese, 1 stick of butter, and 4 eggs. mix well and start adding beef broth until mixture reaches a slightly soupy consistency. you may use 2 cups, you may not. again just "eyeball" it. pour mixture into a greased pyrex dish and bake at 375 for about 45 mins to an hour. It may take more or less, just check with a toothpick to make sure its done.
Nutrition Facts : Calories 897.8, Fat 62.5, SaturatedFat 33, Cholesterol 339.4, Sodium 1501.4, Carbohydrate 51.3, Fiber 3.9, Sugar 2, Protein 34.6
MEXICAN STUFFED CORNBREAD
One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men!
Provided by Bethanna
Categories One Dish Meal
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
- Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
- Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
- Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
- Top with remaining cornmeal mixture.
- Sprinkle remaining 1 cup cheese on top.
- Bake at 350 for one hour.
MASA CORNBREAD STUFFING WITH CHILES
Provided by Rochelle Palermo
Categories Side Bake Sauté Thanksgiving High Fiber Cornmeal Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
- Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
- Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
SOUTHWESTERN CORNBREAD STUFFING (DRESSING)
Over the years I've developed my own version of cornbread dressing. We like it spicey but you can control the 'heat' by omitting the jalapenos. In a pinch I've even made with a small can of diced mild green chiles. This is a very forgiving dish so feel free to experiment . . . add some corn, etc.
Provided by Galley Wench
Categories Breads
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees f.
- To a large skillet add butter and melt over medium heat.
- Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
- Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
- Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1
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