Southwestern Cornbread Stuffing Dressing
Transform your holiday table with this flavorful Southwestern Cornbread Stuffing Dressing, a bold twist on a traditional favorite. This recipe combines crumbly cornbread with a medley of sautéed vegetables, including sweet red bell peppers and smoky poblanos, infused with aromatic spices like cumin, chili powder, and smoked paprika. Fresh cilantro, scallions, and melted cheddar cheese add a vibrant kick, while a rich blend of chicken or vegetable stock and eggs ensures a moist, delicious texture. Perfectly baked to golden perfection, this stuffing doubles as the ultimate side dish for Thanksgiving or any festive gathering. Whether you’re craving a taste of the Southwest or looking to elevate your holiday sides, this dish is sure to impress!
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Recipe Information
Ingredients
- 8 cups cornbread
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium poblano pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 0.25 cup fresh cilantro, chopped
- 0.25 cup scallions, sliced
- 2 cups chicken or vegetable stock
- 2 large eggs
- 0.5 cup cheddar cheese, shredded
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Start by preparing the cornbread base. Crumble about 8 cups of cornbread into a large mixing bowl. Homemade or store-bought cornbread will work equally well.
In a large skillet, melt the butter over medium heat. Add the diced onion, red bell pepper, and poblano pepper. Sauté until the vegetables are softened, about 5–7 minutes.
Add the minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper to the skillet. Stir and cook for an additional minute until fragrant.
Transfer the sautéed vegetable mixture to the bowl with the crumbled cornbread. Toss gently to combine.
Stir in the chopped fresh cilantro, sliced scallions, and shredded cheddar cheese.
In a small bowl, whisk together the chicken or vegetable stock and eggs. Pour this mixture evenly over the cornbread and vegetables, then gently mix until the cornbread is moistened but not mushy. Adjust the amount of stock if needed to reach your desired consistency.
Transfer the cornbread mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 30–40 minutes, or until the top is golden brown and the stuffing is set in the center.
Remove from the oven and let cool for 5 minutes before serving. Optionally, garnish with additional cilantro or scallions for added color and flavor.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 65.6 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 2093 mg | 161% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2446 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
