Southwestern Cornbread Custard Stuffing
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 640
- Total Fat
- 34
- Saturated Fat
- 17
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 26
- Cholesterol
- 249
- Sodium
- 944
- Total: 2 hr
- Active: 30 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.