Southwest White Cheddar and Chili Cornbread Stuffing


1 Stick of unsalted butter

1 8-oz canned diced mild green chiles

1 Large poblano pepper, seeded & chopped

2 Large jalapeño chilies, seeded, chopped

2 1-pound packages frozen petite yellow corn kernels, thawed

1 Cup chopped green onions

Cup chopped fresh cilantro

2 Loaves corn bread , 1-2 days old

1 Container of Kernel Season’s White Cheddar Seasoning

4 Large eggs

4 Cup turkey or chicken broth

2 Tbs. sugar

2 Teaspoon ground black pepper


Preheat oven to 350°F. Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until they begin to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble cornbread into vegetable mixture; toss to blend. Blend second package of corn with Kernel Season’s seasoning, broth, eggs, sugar, and pepper in processor until a smooth puree. Pour over cornbread and mix until well combined. Generously butter 13x9 inch baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake 40 minutes then uncover and bake until top is slightly crisp and golden, about 20-25 minutes longer.

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