The best delicious Albuquerque Corn-bread Stuffing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Albuquerque Corn-bread Stuffing recipe today!
Hello my friends, this Albuquerque Corn-bread Stuffing recipe will not disappoint, I promise! Made with simple ingredients, our Albuquerque Corn-bread Stuffing is amazingly delicious, and addictive, everyone will be asking for more Albuquerque Corn-bread Stuffing.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Albuquerque Corn-bread Stuffing.
Ready to make this Albuquerque Corn-bread Stuffing Recipe? Let’s do it!
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2 c Yellow cornmeal
2 ts Baking powder
1 ts Baking soda
1 ts Salt
2 c Buttermilk
1/2 c Butter
1 Can cream-style corn
8 oz Shredded Monterey Jack
Cheese (2 cups)
2 Cans chopped green chiles
4 lg Eggs, beaten lightly
1/2 c Chicken broth
Prepare corn bread: Preheat oven to 350 degrees. Grease 13×9 metal
baking pan or deep 12 inch skillet with oven safe handle.
In large bowl, with spoon, mix cornmeal, baking powder, baking soda,
and solt. Stir in buttermilk and remaining ingredients except chicken
broth and mix until thoroughly blended. Pour batter into baking pan.
Bake corn bread 60 to 65 minutes until top is browned and toothpick
inserted in center comes out clean. Cool corn bread in pan on wire
rack. (If not making stuffing right away, cover and reserve corn
bread up to 2 days.)
Prepare stuffing: Into large bowl, crumble corn bread. Drizzle with
chicken broth; toss to mix well. Use to stuff 12 to 16 lb turkey. Or,
spoon into 13×9 glass baking dish, cover with foil and bake in
preheated 325 degree oven 45 minutes or until heated through.
Yields
12 Cups
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