Easy Corn Bread Stuffing is a southwestern dressing that combines roasted hatch chile peppers, cornbread stuffing mix, along with vegetable broth for a simple, delicious vegetarian stuffing recipe the whole family will love!
Stuffing is always the star of the holidays in my family. My husband's family even serves two different styles of stuffing each holiday.
I was introduced to this Southwestern Cornbread Stuffing from my brother-in-law, Bill, who is from New Mexico. It's one of my favorites - combining the spice of New Mexico peppers with cornbread baked into a delicious dressing, which is a favorite for the vegetarians in my family.
Every Thanksgiving you'll find both Old Fashioned Sage Dressing along with this cornbread version. They are both delicious in their own ways.
How to Make Easy Cornbread Stuffing:
One of my biggest tips to starting any recipe is grabbing the equipment and ingredients right off the bat. I always list the ingredients in the order that they will be used to help keep you moving through this recipe as quick as possible.
Equipment
- cutting board
- chefs knife
- measuring cups
- liquid measuring cup
- large skillet
- roasting pan
Ingredients
- 3 medium onions, diced
- 3 cups celery, diced
- 4 large hatch chilies, roasted, peeled, and chopped
- 2 sticks butter
- 6 cups chicken broth or vegetable broth
- 3 packages cornbread stuffing
Step 1: Preheat the oven.
Preheat the oven to 350°F.
Step 2: Sauté onions and celery.
In a large skillet, melt the butter. Then, add the onions and celery. Cook until onions are translucent.
Next, add the roasted peppers and broth. Bring to a boil.
How-To Roast Peppers:
- Preheat oven to 450°F.
- Lightly oil peppers.
- Roast for 25 minutes.
- Place peppers into a bowl and cover with a lid or plate. Let sit for 5 minutes.
- Carefully peel the skin off the peppers. It should come off easily.
- Cut tops off peppers and carefully remove seeds. Use as desired.
PRO TIP: Use poblano peppers for less spice versus the hatch chilies.
Step 3: Blend the ingredients.
Add cornbread stuffing packages to a roasting pan. Bill's recipe uses the Pepperidge Farms stuffing packages, so that's what I buy.
Carefully add the heated broth and onion mixture to the stuffing. Mix lightly.
Step 4: Bake.
Bake for 45 minutes uncovered. Serve hot.
Easy Cornbread Stuffing FAQs:
Typically, the difference is the way each one is cooked. Stuffing is usually cooked "stuffed" into a turkey while dressing is cooked in a separate pan from the turkey. In my family, we go back & forth between calling it stuffing and dressing since I very rarely cook "stuffing" in the turkey.
You will want to freeze cornbread stuffing uncooked. Prep the entire recipe then cover with aluminum foil and freeze for up to 2 months. When ready to cook, remove from freezer and allow the dish to completely thaw. Then, bake for 45 minutes at 350°F. Great option if you are looking to make this recipe ahead of time.
Yes! Let the stuffing thaw then reheat in the oven at 350° for about 20 minutes, or until warmed through. I spread the stuffing out onto a baking sheet to rewarm, but you could use a baking pan as well.
What to serve with Easy Cornbread Stuffing:
- Brandy Slush
- Cheesy Garlic Mashed Potatoes
- Roasted Acorn Squash Wedges
- Fruit Salad with Cool Whip
- Creamed Spinach
- Sweet Potato Casserole with Marshmallows
If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with!
Equipment
- cutting board
- chefs knife
- measuring cups
- liquid measuring cup
- large skillet
- roasting pan
Ingredients
- 3 medium onions, diced
- 3 cups celery, diced
- 4 large hatch chilies, roasted, peeled, and chopped can use poblano peppers for less spice
- 2 sticks butter
- 6 cups chicken broth or vegetable broth
- 3 packages cornbread stuffing I like Pepperidge Farms
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Saute onions and celery. In a large skillet, melt butter. Add onions and celery. Cook until onions are translucent. Add peppers and broth. Bring to a boil.
- Blend the ingredients. Add cornbread stuffing packages to a roasting pan. Carefully add heated broth and onion mixture to the stuffing. Mix lightly.
- Bake. Bake for 45 minutes uncovered. Serve hot.
Notes
To Roast Peppers:
- Preheat oven to 450°F.
- Lightly oil peppers.
- Roast for 25 minutes.
- Place peppers into a bowl and cover with a lid or plate. Let sit for 5 minutes.
- Carefully peel the skin off the peppers. It should come off easily.
- Cut tops off peppers and carefully remove seeds. Use as desired.Â
Beth says
We made this for our early Thanksgiving celebration. It was a hit! Very simple to make with great flavor!