Albuquerque Corn Bread Stuffing Recipe
Servings: 12
Ingredients
- 2 c. Yellow cornmeal
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 2 c. Buttermilk
- 1/2 c. Butter
- 1 can cream-style corn
- 8 ounce Shredded Monterey Jack Cheese (2 c.)
- 2 can minced green chiles
- 4 lrg Large eggs, beaten lightly
- 1/2 c. Chicken broth
Directions
- Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking pan or possibly deep 12 inch skillet with oven safe handle.
- In large bowl, with spoon, mix cornmeal, baking pwdr, baking soda, and solt. Stir in buttermilk and remaining ingredients except chicken broth and mix till thoroughly blended. Pour batter into baking pan.
- Bake corn bread 60 to 65 min till top is browned and toothpick inserted in center comes out clean. Cold corn bread in pan on wire rack.
- (If not making stuffing right away, cover and reserve corn bread up to 2 days.)
- Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or possibly, spoon into 13x9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 min or possibly till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 143 | 45% |
| Total Fat 16.16g | 20% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1034mg | 43% |
| Potassium 252mg | 7% |
| Total Carbs 32.51g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.92g | 3% |
| Protein 11.16g | 18% |
