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Southwest Corn Bread Stuffing

Jami Nolen

November 15, 2009


In the spirit of Thanksgiving, here is an incredible stuffing recipe that is southwest in nature so it goes great with the Chipotle Sweet Potatoes from last week. To make your menu planning easier, you can make this stuffing a day or two ahead of time and reheat it on Thanksgiving.



12 servings (serving size: about 2/3 cup)



Corn bread:

  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1 1/4 cups yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 2 large eggs, lightly beaten
  • Cooking spray


  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon chile powder or chipotle chile powder
  • 2 large eggs, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 tablespoon reduced fat margarine
  • 2 cups chopped onion
  • 1 cup chopped poblano pepper
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 (10-ounce) package frozen whole-kernel corn
  • 1 1/2 cups (6 ounces) pre-shredded reduced-fat colby-jack cheese
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/3 cup chopped fresh cilantro



  • Preheat oven to 425°.
  • To prepare corn bread: lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through baking soda) in a medium bowl. Combine buttermilk and 2 eggs; stir well. Add to flour mixture; stir just until moist. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 1/2-inch pieces; arrange on a large baking sheet.
  • Reduce oven temperature to 375°. Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.
  • To prepare stuffing: combine 3 tablespoons sugar and the next 4 ingredients (through egg white); set aside. Melt margarine in a large nonstick skillet over medium-high heat. Add onion, poblano, bell pepper, and garlic; sauté 7 minutes or until tender. Add cumin and corn; cook for 5 minutes.
  • Combine corn bread pieces, egg mixture, poblano mixture, cheese, broth, and cilantro in a large bowl; toss well. Spoon into a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 375° for 30 minutes. Uncover; bake 5 minutes or until top of dressing is slightly crisp.


Nutritional Information

Calories: 230 (26% from fat)
Fat: 6.6 g (sat 3.4 g, mono 2 g, poly 0.6 g)
Protein: 10.4 g
Carbohydrate: 33.4 g
Fiber: 2.5 g
Cholesterol: 84 mg
Iron: 1.7 mg
Sodium: 556 mg
Calcium: 183 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Thursday, November 19, 2009