Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cornbread Stuffing With Poblanos And Cheese
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- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 849
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 143 mg
- Sodium
- 1605 mg
This Southwestern-style cornbread stuffing is the perfect addition to any Thanksgiving meal. You can’t go wrong with the crowd-pleasing combination of charred poblanos, sweet corn and melty Monterey jack cheese.
- Level: Easy
- Total: 1 hr 40 min
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 849
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 111 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 28 g
- Cholesterol
- 143 mg
- Sodium
- 1605 mg
Ingredients
Directions
- Roast the poblanos over the flame of a gas burner or under the broiler, turning as needed, until charred all over, about 8 minutes. Transfer to a bowl and cover to steam and loosen the skin. When the poblanos are cool enough to handle, peel off the blackened skins and remove the stems and seeds. Chop the poblanos and set aside.
- Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the onion and scallions and cook, stirring, until softened and translucent, 5 to 6 minutes. Add the garlic, chili powder and cumin. Stir for about 30 seconds to toast, then add the corn and chopped poblanos. Season with 1 teaspoon salt and a few grinds of pepper. Let cool slightly.
- Whisk together the chicken broth and egg in a large bowl. Add the white bread, cornbread, cheese, cilantro, vegetable mixture and 1 1/2 teaspoons salt. Toss well to combine.
- Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until the top is golden and feels firm when pressed, 25 to 30 more minutes. Let rest 10 minutes, then top with chopped cilantro before serving.
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