Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Cornbread-hominy Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

12 Cup(s) Crumbled corn bread
6 Tablespoon(s) Butter
1 Onion, chopped
4 Poblano chilies, roasted
3 Jalapeno chilies, seeded
2 Garlic cloves, chopped
1/4 Cup(s) Chopped fresh sage
1 Tablespoon(s) Dried oregano
3/4 Cup(s) Chopped fresh cilantro
1 1/2 Cup(s) Canned hominy, drained
1 1/2 Cup(s) Canned or frozen corn
3 Eggs, beaten to blend
1 1/2 Cup(s) Chicken stock
Preheat oven to 325 degrees. Arrange cornbread on baking sheet and
bake until slightly dry. Transfer to very large bowl. Melt butter in
heavy large skillet over medium-high heat. Add onion, and jalapenos
and saute until onion is tender. Add garlic and saute 1 minute. Remove
from heat. Transfer to bowl with cornbread. Add sage, oregano,
cilantro and hominy and stir to blend. Stir in eggs and enough stock
to moisten. Season to taste with salt and pepper. Spoon stuffing into
a buttered baking dish. Bake until heated through, about 40 minutes.
Uncover and bake until top begins to brown. This recipe yields 12
servings. Comments: If using to stuff the "Crown Pork Roast w
Cornbread-Hominy Stuffing & Chili Gravy" (the recipe for which is
included in this collection) spoon any stuffing not used in Crown
Roast into a buttered baking dish. Bake alongside the pork until
heated through, about 40 minutes. Uncover and bake until top begins to
brown. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken >From the TV FOOD NETWORK - (Show # TH-1E05 broadcast 12-20
1996) Downloaded from their Web-Site - Formatted
for MasterCook by MR MAD, aka Joe Comiskey -
01-01-1997 Recipe by: Susan Feniger and Mary Sue Milliken Posted to
recipelu-digest Volume 01 Number 207 by "Laura J.Bettingen"
<> on Nov 6, 1997

Nutrition (calculated from recipe ingredients)
Calories: 372
Calories From Fat: 262
Total Fat: 29.7g
Cholesterol: 19.6mg
Sodium: 402mg
Potassium: 274.2mg
Carbohydrates: 25g
Fiber: 3.3g
Sugar: 2.1g
Protein: 4.9g

Scale this recipe to Servings [?]