This Latin version of cornbread stuffing is savory and spicy. Both corn and cornbread stuffing are added to the mix, along with jalapeños and cilantro. It's a real treat for your family holiday meal.
- 2 1/2 cups frozen corn kernels
- 4 tablespoons olive oil, divided
- 3 jalapeños, seeded and diced
- 1 onion, chopped
- 4 cloves garlic, crushed
- 1 bag (6 ounces) seasoned cornbread stuffing mix
- 1/4 cup chopped cilantro
- 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, dissolved in 1 cup Apple NESTLÉ JUICY JUICE 100% Juice
PREHEAT broiler. Line large baking pan with foil. Grease 2-quart baking dish; set aside.
PLACE frozen corn kernels in the prepared baking pan and drizzle with 2 tablespoons olive oil. Use your hands to combine. Place baking pan under broiler and broil for 10 minutes or until corn is roasted. Check after 5 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning. Once done, remove from oven and reduce temperature to 350° F.
HEAT remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add jalapeños, onion and garlic; cook, stirring occasionally, for about 5 minutes or until just tender. Remove from heat.
ADD stuffing mix, cilantro and bouillon-juice mixture. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.
BAKE for 30 minutes or until heated through. Serve warm garnished with additional chopped cilantro, if desired.
COOK’S TIP: If you’d like your stuffing spicy, leave some jalapeño seeds in the stuffing.