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Cornbread Stuffing

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Rate this recipe 4.7/5 (11 Votes)

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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