Prep: 15 Mins Cook: 35 Mins

Green chili peppers give this aromatic cornbread stuffing a little extra kick. Serve it as a side with your favorite poultry.

Cornbread Stuffing


  • 1/4 cup butter
  • 2 cups chopped onion
  • 1 cup sliced celery
  • 2 cups chicken broth
  • 1 can (16-oz) corn, drained
  • 2 cans (4-oz) ORTEGA Diced Green Chiles
  • 3 tbls. chopped fresh parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon crushed dried oregano
  • 6 cups crumbled cornbread
  • 1/2 cup chopped pecans


PREHEAT oven to 350°F. Spray 2 1/2-quart baking dish with vegetable cooking spray. Set aside.

IN large skillet, melt butter over low heat. Cook onion and celery until tender, 5 to 8 minutes. Stir in chicken broth, corn, green chili peppers, parsley, paprika, salt, pepper, and oregano. Mix well. Add cornbread and pecans, mix to incorporate. Spoon into prepared baking dish. Cover and bake for 30 minutes, or until thoroughly heated.

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