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Zesty Cornbread Stuffing

Zesty Cornbread Stuffing

Nutrition Facts
  • cal. (kcal) 314
Zesty Cornbread Stuffing
  • Makes: 10 servings
  • Prep: 15 mins
  • Roast: 1 hr 20 mins at °F
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Ingredients

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  • 2 8 1/2 - ounce boxes cornbread mix (such as Jiffy)
  • 1 11 - ounce can Mexicorn, drained
  • 6 thinly sliced scallions
  • 2 cups low-sodium chicken broth
  • 1 1/4 cups shredded pepper Jack cheese
  • 1 tablespoon dried oregano
  • 3/4 teaspoon cumin

Directions

  1. Heat oven to 400 degrees F. Prepare cornbread mix per package directions.
  2. Bake at 400 degrees F for 20 minutes or until toothpick inserted in center comes out clean.
  3. Cool completely on wire rack.
  4. Reduce oven heat to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
  5. Cut cornbread into 1/2-inch cubes (10 cups). Place in bowl with 1 can (11 oz) Mexicorn, drained, 6 thinly sliced scallions, 2 cups low-sodium chicken broth, 1 cup shredded pepper Jack cheese, 1 tbsp dried oregano and 3/4 tsp cumin; stir until blended.
  6. Pour mixture into dish; bake at 350 degrees F for 50 minutes. Top with 1/4 cup shredded pepper Jack cheese; bake 10 minutes.

Nutrition Information for Zesty Cornbread Stuffing

Servings Per Recipe: 10
PER SERVING: 314 cal., 12 g total fat (6 g sat. fat), 61 mg chol., 735 mg sodium, 43 g carb. (1 g fiber), 9 g pro.