Masa Cornbread Stuffing with Chiles

Masa Cornbread Stuffing with Chiles
Masa Cornbread Stuffing with Chiles
The technique: Cornbread made with masa (the corn flour in corn tortillas) is the foundation for this Latin-flavored stuffing. < The payoff: Masa adds a natural sweetness to the cornbread. Timing note: The cornbread needs to be baked at least one day ahead.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
Side Bake Sauté Thanksgiving High Fiber Latin American Cornmeal Chile Pepper Bon Appétit Peanut Free Tree Nut Free Soy Free
  • 4 large eggs
  • 3/4 teaspoon dried oregano
  • 1 cup (2 sticks) unsalted butter
  • 1 cup chopped fresh cilantro
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup low-salt chicken broth
  • 3/4 teaspoon ground cumin
  • 1 tablespoon coarse kosher salt
  • 5 garlic cloves, minced
  • Carbohydrate 17 g(6%)
  • Cholesterol 106 mg(35%)
  • Fat 18 g(28%)
  • Fiber 2 g(9%)
  • Protein 5 g(11%)
  • Saturated Fat 10 g(52%)
  • Sodium 462 mg(19%)
  • Calories 242

Preparation Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill. Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

Preparation Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill. Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

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