Hatch Chile Cornbread Stuffing

Name: Hatch Chile Cornbread Stuffing
Ingredients: 3/4 c milk; 8 -ounces fresh corn kernels; 4 -ounces butter, melted; 2 eggs, whisked; 1 1/2 cups yellow corn meal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon sugar; 10 -ounces grated Monterrey Jack cheese; 3 -5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped; 4 -ounces green onions, chopped; 4 -ounces celery, chopped; 3 - ounces dried figs, chopped; 1/2 cup pinon nuts; 1 cup chicken stock

16 ingredients

11 steps

Ingredients

3/4 c milk
8 -ounces fresh corn kernels
4 -ounces butter, melted
2 eggs, whisked
1 1/2 cups yellow corn meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
10 -ounces grated Monterrey Jack cheese
3 -5 Hatch Green chiles, roasted, peeled, seeded, deveined and chopped
4 -ounces green onions, chopped
4 -ounces celery, chopped
3 - ounces dried figs, chopped
1/2 cup pinon nuts
1 cup chicken stock

Directions

1

Preheat oven to 350 degrees F. Line a baking pan with parchment paper.
2

In a medium-sized bowl stir together milk, corn, butter and eggs.
3

In a large bowl whisk together cornmeal, baking powder, baking soda, salt and sugar.
4

Add mixture from the medium-sized bowl to the dry ingredients and mix just until combined.
5

Fold in the cheese and chile.
6

Pour into the baking pan.
7

Bake 30 to 35 minutes, or until golden and a wooden pick inserted in the center comes out clean.
8

Let it cool and tear it into small pieces and allow to dry over night.
9

In a saute pan, saute the onions, celery, figs and pinon nuts until golden brown.
10

Add the corn bread mixture and stock and mix until just combined.
11

Keep warm.