Level: | Easy |
Total: | 2 hr |
Active: | 30 min |
Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
Serving Size | 1 of 8 servings |
Calories | 640 |
Total Fat | 34 g |
Saturated Fat | 17 g |
Carbohydrates | 60 g |
Dietary Fiber | 3 g |
Sugar | 6 g |
Protein | 26 g |
Cholesterol | 249 mg |
Sodium | 944 mg |
Reviews
This is a favourite dish for my family, so much so that I am REQUIRED to make it for every holiday dinner. Just delicious!
2nd year making this because last year it was a hit!