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Mama's Mexican Cornbread Stuffing
- 6 cups of crumbled cornbread, cooked and cooled
- 1 can (17 oz) cream-style corn
- 3/4 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1/2 cup chopped red bellpepper
- 1 tbs. snipped fresh cilantro
- 1 beaten egg
- Two cans (each 4 oz) chopped green chilis*
(optional) 4 1/2 oz can of ripe olives
Preheat oven to 325 degrees. In large mixing bowl combine the corn, drained chilis, olives, onion, bellpepper, cilantro, cheese and egg. Mix well. Add the crumbled cornbread. Toss gently to mix. Bake in 2-quart covered casserole or baking pan covered with aluminum foil for 45-60 minutes or until heated through. (You can also use it to stuff an 8 to 10 pound turkey.) Makes 8-10 servings.
*For a spicier alternative, use 1 can and 1-3 tsp chopped seeded jalapeno peppers
(Approximate nutritional info: (per serving) 214 calories; 9 grams of fat; 68 milligrams cholesterol; 7 grams protein; 30 grams carbohydrate; 3 grams fiber; 751 milligrams sodium.
Bobbi's notes: I found this recipe in the newspaper years ago and it has since been a family favorite. It's just not Thanksgiving without it! (So good!) Loaded with flavor, use it any day to spice up your plate of poultry. I usually increase the cilantro to at least 2 tbs and if I double the recipe I'll use half a "bunch" of cilantro. (I also use the leaves and not too much of the stem since it tends to make it more bitter.) Also, if you use the 2 cans of chilis it has a little kick but it won't kill you. (Although I don't like things super hot.) If you're the kind that likes to sweat when they eat, by all means substitute with the jalapenos!