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Category: Fruits, grains/veggies/Stuffing
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Albuquerque Corn-Bread Stuffing
Ingredients:
12 Servings
2 Cup Yellow cornmeal
2 Tsp Baking powder
1 Tsp Baking soda
1 Tsp Salt
2 Cup Buttermilk
1/2 Cup Butter
1 Can cream-style corn
8 Oz Monterey Jack, Shredded
Cheese (2 cups)
2 Cans green chiles, Chopped
4 Large Eggs, beaten lightly
1/2 Cup Chicken broth
Method of Preparation:
Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 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 13x9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 minutes or until heated through. Posted to MM-Recipes Digest V3 #286 Date: Fri, 18 Oct 1996 21:53:33 -0500 From: jessann doe <> |
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