Skillet Tex-Mex Cornbread Stuffing

[DRAFT]
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8-10 Servings
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Ingredients

1¼ cups stone-ground fine yellow cornmeal

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon chili powder

½ teaspoon salt

1¼ cups buttermilk

¼ cup unsalted butter, melted and cooled

1 (14.75-ounce) can creamed corn

2 large eggs

3 tablespoons canola oil

1 small red onion, finely chopped (1 cup)

9 mini bell peppers, a mix of red, orange, and yellow, cut into thin half-moons

Directions

  1. 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
  1. Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.
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