Zesty Cornbread Stuffing

Zesty Cornbread Stuffing
Servings: 10 Prep 15 mins Roast 1 hr 20 mins

Ingredients

  • 2 8 1/2 ounce boxes cornbread mix (such as Jiffy)
  • 1 11 ounce can Mexicorn, drained
  • 6 thinly sliced scallions
  • 2 cups low-sodium chicken broth
  • 1 1/4 cups shredded pepper Jack cheese
  • 1 tablespoon dried oregano
  • 3/4 teaspoon cumin

Make It

1. Heat oven to 400 degrees F. Prepare cornbread mix per package directions.

2. Bake at 400 degrees F for 20 minutes or until toothpick inserted in center comes out clean.

3. Cool completely on wire rack.

4. Reduce oven heat to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.

5. Cut cornbread into 1/2-inch cubes (10 cups). Place in bowl with 1 can (11 oz) Mexicorn, drained, 6 thinly sliced scallions, 2 cups low-sodium chicken broth, 1 cup shredded pepper Jack cheese, 1 tbsp dried oregano and 3/4 tsp cumin; stir until blended.

6. Pour mixture into dish; bake at 350 degrees F for 50 minutes. Top with 1/4 cup shredded pepper Jack cheese; bake 10 minutes.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 314, Fat, total (g): 12, chol. (mg): 61, sat. fat (g): 6, carb. (g): 43, fiber (g): 1, pro. (g): 9, sodium (mg): 735, Percent Daily Values are based on a 2,000 calorie diet.