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Fresh Corn-and-Green Chile Dressing

Fresh Corn-and-Green Chile Dressing

Southern Living NOVEMBER 2011

  • Yield: Makes 14 to 16 servings
  • Hands-on:25 Minutes
  • Total:2 Hours, 20 Minutes

Ingredients

  • 1/2 cup butter
  • 3 cups fresh corn kernels
  • 2 cups diced sweet onions
  • 1/2 cup chopped fresh cilantro
  • 2 (4-oz.) cans chopped green chiles
  • Cornbread Crumbles
  • 3 cups soft, fresh breadcrumbs
  • 4 large eggs, lightly beaten
  • 7 cups chicken broth
  • 1 tablespoon freshly ground pepper

Preparation

1. Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add corn and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in cilantro and green chiles, and sauté 1 minute.

2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and corn mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.

3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

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