Cornbread Stuffing With a Kick! |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this to go with baked pork chops and we loved it! I hope you will too. ** (You can substitute chicken stock for water and bouillon cubes but you may need to add salt) Ingredients:
nonstick cooking spray |
1/4 cup butter |
2 cups chopped onions |
1 cup sliced celery |
2 cups water |
1 (16 ounce) can corn, drained |
2 (4 ounce) cans diced green chilies |
3 tablespoons chopped fresh parsley |
2 chicken bouillon cubes |
1/2 teaspoon paprika |
1/4 teaspoon crushed dried oregano |
1/8 teaspoon ground black pepper |
6 cups crumbled cornbread (use your favorite) |
1/2 cup chopped pecans |
Directions:
1. PREHEAT oven to 350°F Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.
2. MELT butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
3. BAKE for 30 minutes or until heated through.
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