Hatch Chile Cornbread Stuffing

Yield:
Serves 8
Ingredients
  • 3/4 c milk
  • 8 -ounces fresh corn kernels
  • 4 -ounces butter, melted
  • 2 eggs, whisked
  • 1 1/2 cups yellow corn meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 10 -ounces grated Monterrey Jack cheese
  • 3 -5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
  • 4 -ounces green onions, chopped
  • 4 -ounces celery, chopped
  • 3 - ounces dried figs, chopped
  • 1/2 cup pinon nuts
  • 1 cup chicken stock
Directions
  • Preheat oven to 350 degrees F. Line a baking pan with parchment paper.

  • In a medium-sized bowl stir together milk, corn, butter and eggs.

  • In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar. Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined. Fold in the cheese and chile.

  • Pour into the baking pan. Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean. Let it cool and tear it into small pieces and allow to dry over night.

  • In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown. Add the corn bread mixture and stock and mix until just combined. Keep warm.


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    This recipe is featured in:

    Thanksgiving: On the Road