Cornbread Stuffing
By cecelia26_
Rate this recipe
4.7/5
(11 Votes)
1 Picture
Ingredients
- 1/4 cup butter
- 2 cups chopped onion
- 1 cup sliced celery
- 2 cups chicken broth
- 1 can (16-oz) corn, drained
- 2 cans (4-oz) ORTEGA Diced Green Chiles
- 3 tbls. chopped fresh parsley
- 1/2 teaspoon paprika
- Dash of salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon crushed dried oregano
- 6 cups crumbled cornbread
Details
Adapted from ortega.com
Preparation
Step 1
PREHEAT oven to 350°F. Spray 2 1/2-quart baking dish with vegetable cooking spray. Set aside.
IN large skillet, melt butter over low heat. Cook onion and celery until tender, 5 to 8 minutes. Stir in chicken broth, corn, green chili peppers, parsley, paprika, salt, pepper, and oregano. Mix well. Add cornbread; mix to incorporate. Spoon into prepared baking dish. Cover and bake for 30 minutes, or until thoroughly heated.
Cooking time: 35 mins.
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