Southwestern Corn Stuffing Recipe
This Southwestern Corn Stuffing recipe makes 8 servings - or enough to stuff an 8-10 pound bird.
What You Need
6 cups crumbled corn bread
1 17-oz. can cream-style corn
2 4-oz. cans chopped green chili peppers
1 4.5-oz. can chopped ripe olives
3/4 cup shredded Monterey Jack cheese
1/2 cup finely chopped onion
1/2 cup chopped red or green bell pepper
1 tablespoon snipped fresh cilantro or parsley
1 egg, beaten
What To Do
1. Place crumbled cornbread in a 15x1x1 baking pan and bake 30 minutes at 350F, stirring every 10 minutes. Remove from oven and cool.
2. Combine corn, drained chili peppers, olives, cheese, onion, bell pepper, cilantro or parsley and egg in a large mixing bowl, and mix well.
3. Add cornbread and gently toss.
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