Southwestern Cornbread Custard Stuffing

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  • Level: Easy
  • Total: 2 hr
  • Active: 30 min
  • Yield: 8 servings
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4 tablespoons unsalted butter, plus more for the dish

2 poblano chile peppers, seeded and chopped

1 red bell pepper, chopped

4 scallions, sliced (white and green parts separated)

1 tablespoon chopped fresh thyme

Kosher salt and freshly ground pepper

6 large eggs

2 1/2 cups low-sodium chicken broth

1 1/2 cups half-and-half

1 15-ounce can creamed corn

6 cups stale 3/4-inch cornbread cubes (about 1 pound)

6 cups stale 3/4-inch brioche cubes (about 12 ounces)

2 1/2 cups shredded Colby jack cheese


  1. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
  2. Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
  3. Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
  4. Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
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