Green Chile Cornbread Stuffing
Ingredients:
3 cups of cornbread loaf crumbled. Let sit overnight so it dries out.
1 1/2 bags of thawed corn
4 eggs
1/4 cup sugar
10 tablespoons of butter
2 cups Chopped Hatch Green Chile
6 green onions, chopped
1/2 jalapeño, chopped
1/4 cup fresh cilantro, chopped
1 cup chicken stock
Salt and pepper to taste
Directions:
Pour crumbled cornbread into a large mixing bowl.
In a blender, puree 1 bag of corn, eggs, sugar, a pinch of salt, dash of pepper.
Add the corn mixture to the cornbread.
Cook butter, green chile, green onions, jalapeño and pinch of salt on medium heat until veggies are soft, 4-5 minutes.
Pour veggies to the cornbread mixture, remaining corn and cilantro. Stir well to combine.
Add chicken stock and stir well. Add to a greased baking dish.
Cover baking dish with foil and cook for 40 minutes at 400 degrees.
Take foil off and cook for 10 more minutes.
Allow to stand 5 minutes before serving.
Click here for Frozen Chopped Hatch Green Chile
3 cups of cornbread loaf crumbled. Let sit overnight so it dries out.
1 1/2 bags of thawed corn
4 eggs
1/4 cup sugar
10 tablespoons of butter
2 cups Chopped Hatch Green Chile
6 green onions, chopped
1/2 jalapeño, chopped
1/4 cup fresh cilantro, chopped
1 cup chicken stock
Salt and pepper to taste
Directions:
Pour crumbled cornbread into a large mixing bowl.
In a blender, puree 1 bag of corn, eggs, sugar, a pinch of salt, dash of pepper.
Add the corn mixture to the cornbread.
Cook butter, green chile, green onions, jalapeño and pinch of salt on medium heat until veggies are soft, 4-5 minutes.
Pour veggies to the cornbread mixture, remaining corn and cilantro. Stir well to combine.
Add chicken stock and stir well. Add to a greased baking dish.
Cover baking dish with foil and cook for 40 minutes at 400 degrees.
Take foil off and cook for 10 more minutes.
Allow to stand 5 minutes before serving.
Click here for Frozen Chopped Hatch Green Chile
