Spicy poblano peppers join red and green bell peppers to add zing and flavor to this traditional recipe. If your cornbread is extremely fresh, allow it to dry out a bit before using. For a gluten-free version, use gluten-free cornbread, or for a dairy-free version, use non-hydrogenated, non-dairy margarine in place of the butter.
Special Diets:
Ingredients
Method
Preheat the oven to 350F. Butter a 9x13-inch baking dish; set aside.
Heat butter in a large skillet over medium-high heat.
Add poblano and bell peppers and cook, stirring occasionally, until just golden and tender, about 7 minutes.
Add onions and 1 bag of corn and continue cooking until onions are translucent, about 5 minutes.
Set aside to let cool then drain some of the liquid if too wet.
Meanwhile, pulse remaining bag of corn in a food processor with eggs, maple syrup, salt and pepper until well combined and almost smooth.
In a large bowl, combine cooled pepper mixture with corn mixture then gradually fold in cornbread.
Do not over mix; stuffing should have a coarse texture.
Transfer to the prepared dish, cover with parchment paper, then snugly with foil and bake for 40 minutes.
Uncover and bake until golden brown on top, about 15 minutes more.
Nutritional Info
Serving Size
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.