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 |
Ingredients
- 4 poblano peppers (or 3 if large)
- 6 tablespoons unsalted butter, plus more for the baking dish
- 1 large white onion, diced
- 2 scallions, white and light green parts only, sliced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups frozen corn
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken broth
- 1 large egg
- 8 cups cubed stale white bread, crusts removed
- 8 cups cubed stale cornbread
- 1 8-ounce block monterey jack cheese, cut into small cubes
- 1/4 cup chopped fresh cilantro, plus more for topping
Instructions
- 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.
Nutrition Facts
| 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 |