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Southwestern Cornbread Stuffing (Dressing)

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“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.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees f.
  2. To a large skillet add butter and melt over medium heat.
  3. Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
  4. Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
  5. 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).
  6. Spray a casserole dish with cooking spray and fill with dressing mixture.
  7. Cover and bake for one hour in a preheated 350 degree oven.
  8. Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

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