Southwestern Cornbread Custard Stuffing

  5.0 – 2 reviews  • Chile Peppers
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 8 servings

Ingredients

  1. 4 tablespoons unsalted butter, plus more for the dish
  2. 2 poblano chile peppers, seeded and chopped
  3. 1 red bell pepper, chopped
  4. 4 scallions, sliced (white and green parts separated)
  5. 1 tablespoon chopped fresh thyme
  6. Kosher salt and freshly ground pepper
  7. 6 large eggs
  8. 2 1/2 cups low-sodium chicken broth
  9. 1 1/2 cups half-and-half
  10. 1 15-ounce can creamed corn
  11. 6 cups stale 3/4-inch cornbread cubes (about 1 pound)
  12. 6 cups stale 3/4-inch brioche cubes (about 12 ounces)
  13. 2 1/2 cups shredded Colby jack cheese

Instructions

  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.

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

Jason Maxwell
This is a favourite dish for my family, so much so that I am REQUIRED to make it for every holiday dinner. Just delicious!
Chad Hester
2nd year making this because last year it was a hit!

 

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