Summer Cornbread Stuffing
This Summer Cornbread Stuffing with Fresh Corn and Peppers proves stuffing isn't just for the winter holidays. Made with savory cornbread, sweet corn, and colorful peppers, it's a fresh, flavorful side dish that pairs perfectly with anything coming off the grill.
Ingredients
- 1 recipe Jalapeno Cornbread prepared without sugar or jalapeno, crumbled and allowed to fully dry or 1 (12 ounce) box unseasoned cornbread stuffing, lightly crushed.
- ½ cup toasted pumpkin seeds or pine nuts
- 4 tablespoons (½ stick) stick unsalted butter
- 2 ears resh sweet corn; kernels removed (about 1 ½ cups fresh corn) or 1 cup frozen corn, thawed
- 1 large onion, diced (about 1 12 cups)
- 1 large jalapeno pepper seeded and coarsely chopped
- 2 poblano peppers seeded and coarsely chopped
- 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 plus more, as needed
Instructions
Prepare the Cornbread
- If using homemade cornbread, crumble in into bite-tied pieces and let dry overnight. Short of time? Spread the crumbles on a baking sheet and dry them in a 180ºF oven for about 20 minutes. If using packaged cornbread stuffing, gently crush he cubes into smaller pieces.
Toast the Seeds
- If using raw pumpkin seeds or pine nuts, spread them in a single layer on a small baking sheet and toast in a 325°F ovenfor 5 to 8 minutes, or until they're lightly golden and fragrant. Stir or shake the pan once or twice during baking and keep a close eye on them, as they can go from perfectly toasted to burnt in a hurry.Let the nuts cool slightly, then add them to the bowl with the dried cornbread.Short on time? Pre-toasted pumpkin seeds are a great shortcut. If you prefer, you can also toast the nuts in a dry skillet over medium heat, stirring frequently until lightly browned.
Cook the Vegetables
- Melt the butter in a large skillet. Add the corn and cook until it just begins to caramelize. Stir in the onion and cook until softened, about 5 minutes. Add the jalapeno and poblano peppers and continue cooking until they are tender but still have little bite. Transfer everything to a bowl.
Mix the Stuffing
- Add the cilantro, oregano, cumin, salt, and pepper. Pour in the chicken stock and gently toss until the cornbread is evenly moistened. Lindy's Tip: The mixture should feel moist but not soggy. The cornbread will continue to absorb liquid as it bakes.
Bake
- Transfer to a lightly buttered or sprayed 9 x 13 - inch baking dish. Cover with foil and bake at 375ºF oven for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the top is lightly browned and the edges are just beginning to crisp.
Notes
Dry cornbread is the secret to great stuffing. Find the recipe for Jalapeno Cornbread here
Nutrition
Serving: 1 servingCalories: 221kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 33mgSodium: 437mgFiber: 2g
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