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Cornbread Stuffing

Prep:
15 mins
Cooking:
35 mins
Cooling:
0 min
Yields:
8
Green chile peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry.

Ingredients

  • Nonstick cooking spray
  • 1/4 cup (1/2 stick) butter
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 2 cups water
  • 1 can (16 ounces) corn, drained
  • 2 cans (4 ounces each) diced green chiles
  • 3 tablespoons chopped fresh parsley
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed dried oregano
  • 1/8 teaspoon ground black pepper
  • 6 cups crumbled cornbread *
  • 1/2 cup chopped pecans

Directions

PREHEAT oven to 350° F. Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.

MELT butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.

BAKE for 30 minutes or until heated through.

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 330
  • Calories from Fat 150

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 6g 29%
  • Cholesterol 40mg 13%
  • Sodium 950mg 39%
  • Carbohydrates 40g 13%
  • Dietary Fiber 5g 20%
  • Sugars 9g
  • Protein 8g
  • Vitamin A 15%
  • Vitamin C 130%
  • Calcium 10%
  • Iron 10%