Albuquerque Corn Bread Stuffing (Dressing)

Mmmm, southwestern style

• 2 cups yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 1/2 cup butter
• 1 can cream-style corn
• 8 oz Shredded Monterey Jack Cheese (2 cups)
• 2 cans chopped green chiles
• 4 large eggs, beaten lightly
• 1/2 cup chicken broth

Method

Corn bread: Preheat oven to 350°F . 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 salt. Stir in buttermilk and remaining ingredients except chicken broth and mix until thoroughly blended. Pour batter into baking pan.

Bake corn bread in preheated oven 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, then toss to mix well. Or, spoon into 13 x 9 glass baking dish, cover with foil and bake in preheated 325 degree oven 45 minutes or until heated through.

Yield: 12 cups to stuff 12 to 16 pound turkey

Contributor: pat ciesla

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