Albuquerque Corn-Bread Stuffing

* Exported from MasterCook *

ALBUQUERQUE CORN-BREAD STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Yellow cornmeal
2 ts Baking powder
1 t Baking soda
1 t Salt
2 c Buttermilk
1/2 c Butter
1 Can cream-style corn
8 oz Shredded Monterey Jack
Cheese (2 cups)
2 Cans chopped green chiles
4 lg Eggs, beaten lightly
1/2 c Chicken broth

Prepare corn bread: Preheat oven to 350 degrees.
Grease 13x9 metal baking pan or deep 12 inch skillet
with oven safe handle.

In large bowl, with spoon, mix cornmeal, baking
powder, baking soda, and solt. Stir in buttermilk and
remaining ingredients except chicken broth and mix
until thoroughly blended. Pour batter into baking pan.

Bake corn bread 60 to 65 minutes until top is browned
and toothpick inserted in center comes out clean. Cool
corn bread in pan on wire rack. (If not making
stuffing right away, cover and reserve corn bread up
to 2 days.)

Prepare stuffing: Into large bowl, crumble corn bread.
Drizzle with chicken broth; toss to mix well. Use to
stuff 12 to 16 lb turkey. Or, spoon into 13x9 glass
baking dish, cover with foil and bake in preheated 325
degree oven 45 minutes or until heated through.



- - - - - - - - - - - - - - - - - -