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Cornbread Stuffing

Cornbread Stuffing
Makes:
8
Prep Time:
15
minutes
Total Time:
50
minutes
based on
31 reviews
Green chile peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry.

In this recipe:


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Ingredients:

  • Nonstick cooking spray
  • 1/4 cup (1/2 stick) butter
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 2 cups water
  • 1 can (16 ounces) corn, drained
  • 2 cans (4 ounces each) diced green chiles
  • 3 tablespoons chopped fresh parsley
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed dried oregano
  • 1/8 teaspoon ground black pepper
  • 6 cups crumbled cornbread *
  • 1/2 cup chopped pecans

Directions:

PREHEAT oven to 350° F. Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.

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.

BAKE for 30 minutes or until heated through.


Reviews:

Review This Recipe
  •  Star(s)

    chocolate honeyspread

    sungbong park from china

    It's easy, but successful. Tastes I liked. Thanks. I also want to know how to make 'honey spread'. My way to do is melted butter and honey mixed. But I want more than that. I suppose something other ingredients needed. Thanks

  •  Star(s)

    New Family Staple

    Gloria ROux from Waldorf, MD

    I made this for Thanksgiving one year about 5 years ago and I make it every year now. My family loves it so much that they often request it, even on days that we are not celebrating with a turkey! Love it! Easy and Delicious!

  •  Star(s)

    none

    MJ Gracious from Jax, Fl

    sounds GOOD to me. I'm going to use it for our Thanksgiving dinner

  •  Star(s)

    Cornbread Stuffing

    Kathy Bradshaw from Redding, CA

    I sauteed 2c onion & 2c celery in 1c butter. I used 2TBS parsley flakes. I substituted poultry seasoning for the bouillion. I omitted the water, corn, green chiles & pecans. Used this with Stuffed Pork chops recipe. Was great.

  •  Star(s)

    Cornbread Stuffing

    Lisa Welchel from OKLAHOMA CITY, OK

    Basic stuffing, but very tasty and simple to make.

  •  Star(s)

    Great

    HOPE CATTERTON from WALTERBORO, SC

    Great recipe. Very colorful and tasty! Was a big hit at the recent family get together!!!

  •  Star(s)

    Great Stuffing

    margaret larsen from MOUNTAIN HOME, ID

    I loved this dish. It was a hit with my husband's family at Thanksgiving. I'll make it again next year, but I'll taste the celery before I add it next time. It was bitter, and I think it will taste even better with "good" celery.

  •  Star(s)

    Cornbread Stuffing

    JIM APLIN from ORLANDO, FL

    Made the recipe but used a can of corn with red & green peppers already included. The original recipe has a kick, mine is more decorative. Both ways add flavor & are easy & fun to make.

  •  Star(s)

    all us Southerners..

    Susan Barras from Port Arthur, TX

    ..love cornbread and stuffing, and this is a great recipe. My friends and family all love it!

  •  Star(s)

    very good

    MICHELLE VALOIS from MARKSVILLE, LA

    my family loved this!

  •  Star(s)

    Sunday dinner

    Wanda Barrett from OAKHURST, CA

    This is so nice for a nice side dish for my Sunday dinner with my oven fried chicken and salad. My family has asked for this stuffing so many times.It is a family pleaser. I hope everyone will try this stuffing. I don't think you will be sorry.

  •  Star(s)

    cornbread stuffing

    Carine Nadel from LAGUNA HILLS, CA

    This was a very tasty way of using up a rather stale amount of cornbread. My family, who are not exactly stuffing lovers, still gobbled this one up, they especially enjoyed the kick from the jalapenos!

  •  Star(s)

    Cornbread Stuffing

    Anglique McDaniel from Lemoore, CA

    This was a very good recipe, I was happily surprised that I liked the chilles and corn!

  •  Star(s)

    Very Good!

    Dayna Smith from MONTOUR, IA

    I tried this last year at Thanksgiving and it was great! I'm definitely going to be fixing it this year! The little ones didn't care too much for it (but I fixed normal stuffing for them) but the adults raved about it!

  •  Star(s)

    Awesome cornbread

    Kim Henning from Wichita, KS

    This was the hit of Thanksgiving. The peppers give it a fantastic flavor with just enough kick. The recipe is also very easy to make.

  •  Star(s)

    Seeds are a good substitute

    Marie from

    I made this dish for someone who is allergic to nuts. I substituted sunflower seed for the pecans and it was very tasty.

  •  Star(s)

    TRY THIS

    Timothy Riley from Beach Park, IL

    I COMBINED THE RECIPE FOR THE JALAPINO CONR BREAD WITH THIS ONE TO MAKE THE BEST STUFFING IN THE WORLD. IT WAS VERY EASY AND MY FAMILY ENJOYED IT VERY MUCH.

  •  Star(s)

    Better than your mom's

    Tracey from Shaker hts,Ohio

    This stuffing was easy and extremely tasty. The Chilies give it a little more zest. I like my stuffing moist so I added more chicken broth. I fixed it for Thanksgiving and now my family is begging me to cook it for Christmas.

  •  Star(s)

    Cornbread Stuffing

    CARRIELYNNE HANDCOX from Chicago, IL

    Great with leg of lamb, as well!

  •  Star(s)

    Flavorful Stuffing

    Mike Knapp from

    I made this recipe last night with pork chops from the grill. Everyone loved the flavor and would like to have it again. The only thing to watch out for is the amount of liquid. I used a little more because it looked too dry going into the oven. Other than that this is a fine recipe.

  •  Star(s)

    This has been the best I ever had!

    cristina from brooklyn, n.y.

    I enjoyed this recipe through a friend who brought it to a party. It was not until the next day I found out about the name of the site she got it from. These recipes really help someone who does not know how to cook that good or even someone just starting. It is so easy to do.

  •  Star(s)

    Great side dish

    Yubi Noyes from Lancaster, CA

    Easy to make.... real good to eat...everybody loved it!!!

  •  Star(s)

    Thanksgiving Success

    shera from houston, tx

    Having never made stuffing before and being a complete culinary idiot, I was a little scared to attempt this (or any other recipe) on such an important holiday. Surprisingly, the recipe was very easy to make and fabulous to eat. My husband was very impressed w/ the dish and has asked to have it again at Christmas. We loved the kick the chili peppers added and the crunch of the pecans. I look forward to making stuffing every year now!

  •  Star(s)

    WOW! WOW! WOW!

    Kim from

    I can't tell you the glowing reviews I got using this recipe. Everybody loved it, one who had been making stove-top for 20 years said they were never going back. I used green onions instead of the green chiles, and even made the cornbread 2 days in advance and it turned out so well. Try this and you will love it! It is so easy and so good!!!!

  •  Star(s)

    love this recipe

    Donna from corbin ky

    I have tried this stuffing and it is delicious. I plan to have it for Thanksgiving again.

  •  Star(s)

    Stuffing

    Carlos Bermudez from Miramar, FL

    I did this recipe last year, and it was a hit. This year I plan to do the same.

  •  Star(s)

    Full of Stuffing

    Regina Randolph from Milwaukee, Wisconsin

    I have always tried to make Cornbread Stuffing and it never turned out right until I tried it with this recipe. I give it two thumbs up

  •  Star(s)

    Great Addition to Thanksgiving

    nicole chelonis from redding, ca

    I cooked a standard traditional stuffing for the bird, but I made this dish on the side for the people in the family that enjoy variety - they loved it. They fought over who got to take home the left overs. I did leave out the pecans and used store bought cornbread stuffing mix though.

  •  Star(s)

    First empty dish

    Ed from Anchorage, AK

    Tripled the batch and it came out great. Little more onion for me.

  •  Star(s)

    Horror @ Thanksgiving

    Kathleen from Oceanside Ca

    Stay away.

  •  Star(s)

    Very Tasty!

    Sharon from Carrollton,TX

    This was simple to do and tastes great! Just make sure that you bake the cornbread a lot sooner than you need it, otherwise it is too hot to handle for crumbling it.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 6g (29% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 950mg (39% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 9g
  • Protein: 8g
  • Vitamin A: 15% of DV
  • Vitamin C: 130% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cornbread Stuffing

Ingredients

  • Nonstick cooking spray
  • 1/4 cup (1/2 stick) butter
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 2 cups water
  • 1 can (16 ounces) corn, drained
  • 2 cans (4 ounces each) diced green chiles
  • 3 tablespoons chopped fresh parsley
  • 2 MAGGI Chicken Flavor Bouillon Cubes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed dried oregano
  • 1/8 teaspoon ground black pepper
  • 6 cups crumbled cornbread *
  • 1/2 cup chopped pecans

 

Directions

PREHEAT oven to 350° F. Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.

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.

BAKE for 30 minutes or until heated through.

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