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-> [Bakery, Cereals, Pastry, Side-dishes, Stuffings] -> [Albuquerque corn-bread stuffing Recipe] |
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Albuquerque corn-bread stuffing
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| Artist: |
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| Categories: |
Bakery, Cereals, Pastry, Side-dishes, Stuffings |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Yellow cornmeal | | 2
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1
| tsp | Salt | | 2
| cup | Buttermilk | | 1/2
| cup | Butter | | 1
| | Can cream-style corn | | 8
| oz | Shredded Monterey Jack | | | Cheese (2 cups) | | 2
| | Cans chopped green chiles | | 4
| large | Eggs, beaten lightly | | 1/2
| cup | Chicken broth |
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Procedures:
| 1 | Prepare corn bread: preheat oven to 350 degrees. | | 2 | Grease 13x9 metal baking pan or deep 12 inch skillet with oven safe handle. | | 3 | in large bowl, with spoon, mix cornmeal, baking powder, baking soda, and solt. | | 4 | Stir in buttermilk and remaining ingredients except chicken broth and mix until thoroughly blended. | | 5 | Pour batter into baking pan. | | 6 | bake corn bread 60 to 65 minutes until top is browned and toothpick inserted in center comes out clean. | | 7 | Cool corn bread in pan on wire rack. | | 8 | (if not making stuffing right away, cover and reserve corn bread up to 2 days). | | 9 | prepare stuffing: into large bowl, crumble corn bread. | | 10 | Drizzle with chicken broth; toss to mix well. | | 11 | Use to stuff 12 to 16 lb turkey. | | 12 | Or, spoon into 13x9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 minutes or until heated through. |
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