Southwest Corn Bread Stuffing Southwest Corn Bread Stuffing

Southwest Corn Bread Stuffing

Upgrade your traditional turkey day stuffing by giving it a southwest twist! Filled with corn, Anaheim, poblano and jalapeño chilies, this corn bread stuffing brings the heat. After you get a bite, we promise you'll never want to go back to that boring old stuffing recipe you used to make. 
PREP — 20 Minutes COOK — 30 Minutes  TOTAL — 50 Minutes SERVES 6


  • 10 Tablespoons unsalted butter
  • 1 1/4 cups chopped seeded fresh Anaheim chilies* (8 ounces)
  • 1 1/4 cups chopped seeded fresh poblano chilies * (8 ounces)
  • 3 large jalapeño chilies, seeded, chopped
  • 2 1-pound packages frozen petite yellow corn kernels, thawed
  • 1 1/4 cups chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Corn Bread, 1 day old
  • 4 large eggs
  • 1/4 cup sugar
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Schultz’s Gourmet Seasoning & Rub


  1. Preheat oven to 350°F.
  2. Melt butter in heavy large skillet over medium-high heat. Add all chilies; sauté until beginning to soften, about 8 minutes. Stir in 1 package corn and green onions. Transfer to very large bowl. Mix in cilantro. Coarsely crumble corn bread into vegetable mixture; toss to blend.
  3. Blend second package of corn, eggs, sugar, salt, pepper and Schultz’s Gourmet Seasoning & Rub in processor to coarse puree. Stir mixture into stuffing.
  4. Generously butter 13x9x2-inch glass baking dish.
  5. Transfer stuffing to prepared dish.
  6. Cover with buttered foil, buttered side down.
  7. Bake until heated through, about 40 minutes.
  8. Serve immediately. Enjoy! 

Original Recipe by Epicurious


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