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Lindy's Southwestern Cornbread Stuffing

Lindy's Southwestern Cornbread Stuffing

Filled with fresh corn and peppers, Lindy’s Southwestern Cornbread Stuffing is the perfect non-traditional “stuffing” for a summertime bird cooked on the BBQ.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Other sides
Cuisine American
Servings 8 servings
Calories 221 kcal


  • 1 recipe Jalapeno Cornbread prepared without sugar or jalapeno crumbled and allowed to fully dry or 1 (12 ounce) box unseasoned cornbread stuffing (I smash the "cubes" so that they are more crumbled then cubes, but that's just my preference for stuffing)
  • ½ cup toasted pumpkin seeds or pine nuts
  • ½ stick unsalted butter
  • 2 ears of fresh corn; kernels cut off the cob or 1 cup frozen corn, thawed
  • 1 large onion diced
  • 1 large jalapeno pepper seeded and coarsely chopped
  • 2 poblano peppers seeded and coarsely chopped
  • 4 ounces dry-cured chorizo diced or andouille sausage
  • ½ cup chopped fresh cilantro
  • 1 teaspoon dried oregano crushed between your fingers
  • 1 teaspoon cumin powder
  • salt and freshly ground pepper to taste
  • 2 cups low-sodium or homemade chicken stock or as needed


  • Place the cornbread and pumpkin seeds in a large bowl.
  • Add the butter to a large skillet; when hot, add the corn and saute until just beginning to brown on the edges. Add the onion and saute for 5 minutes or so, then add the peppers, saute until the peppers are just getting soft but still have some crunch. Add to the bowl with the stuffing mix.
  • Add the chorizo or sausage to the pan and saute until just beginning to give up the oils. Remove to a cutting board and chop to a finer texture. Add to the cornbread.
  • Add the cilantro, oregano, cumin, salt, and pepper. Mix well. Add the chicken stock and mix well. (You are looking for a wet mix, but not a soaked mix. We're not making a pudding so a little on the dry side is better than a little on the wetter side, unless you like it wetter, in which case, go for it.)
  • Spray the bottom of a 9 x 11x 2 glass baking dish. Pour the mixture in and spread evenly. Cover with foil and place in a 375º F oven for 30 minutes, uncover and bake 15 to 20 minutes more, or until the top is lightly browned.


Find the recipe for Jalapeno Cornbread here


Serving: 1gSodium: 437mgFiber: 2gCholesterol: 33mgCalories: 221kcalPolyunsaturated Fat: 7gSaturated Fat: 4gFat: 11gProtein: 9gCarbohydrates: 27g
Keyword corn cornbread stuffing, summer cornbread stuffing
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