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Lindy's Southwestern Cornbread Stuffing Recipe

Ingredients

How to make it

  • 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 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.
  • 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 375 degree oven for 30 minutes, uncover and bake 15 to 20 minutes more, or until the top is lightly browned.

Reviews & Comments 1

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  • impssweetp 12 years ago
    A wonderful combination of flavors with just the right twist. Love it.
    Was this review helpful? Yes Flag

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