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Cornbread Hominy Stuffing

Cornbread Hominy Stuffing recipe image
This Cornbread Hominy Stuffing elevates the traditional side dish by combining crumbled cornbread with creamy canned hominy and roasted poblano chilies. The dish offers a wonderful contrast of textures: the slight crunch of toasted cornbread against the soft, buttery hominy. Aromatics like sage, oregano, and fresh cilantro provide a herbal brightness that cuts through the richness of the butter and eggs. It is an ideal companion for roast pork or turkey, offering a comforting, rustic flavor profile that feels both homemade and sophisticated. Perfect for holiday tables or weekend family dinners, this vegetarian stuffing is moist, flavorful, and deeply satisfying.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 2086.5
Dietary: Gluten-free
Description
This Cornbread Hominy Stuffing elevates the traditional side dish by combining crumbled cornbread with creamy canned hominy and roasted poblano chilies. The dish offers a wonderful contrast of textures: the slight crunch of toasted cornbread against the soft, buttery hominy. Aromatics like sage, oregano, and fresh cilantro provide a herbal brightness that cuts through the richness of the butter and eggs. It is an ideal companion for roast pork or turkey, offering a comforting, rustic flavor profile that feels both homemade and sophisticated. Perfect for holiday tables or weekend family dinners, this vegetarian stuffing is moist, flavorful, and deeply satisfying.
Ingredients
  • 12 cup Crumbled corn bread
  • 6 tablespoon Butter
  • 1 lg Onion, chopped
  • 4 Poblano Chilies, roasted,
Directions
  1. 1
    Preheat your oven to 325ðF (165ðC).
  2. 2
    Spread the crumbled cornbread evenly on a large baking sheet and bake for 10-15 minutes until slightly dried and toasted. Let cool.
  3. 3
    While the cornbread toasts, melt the butter in a large heavy skillet over medium-high heat.
  4. 4
    Add the chopped onion and sauté until softened and translucent, about 5 minutes.
  5. 5
    Add the roasted poblano chilies (seeds removed and chopped) and sauté for another 2 minutes to warm through. Remove from heat.
  6. 6
    In a very large mixing bowl, combine the toasted cornbread, the onion-pepper mixture, drained hominy, and frozen or canned corn kernels.
  7. 7
    Add the chopped fresh sage, dried oregano, and fresh cilantro to the bowl.
  8. 8
    In a separate small bowl, whisk the beaten eggs with enough chicken stock (or vegetable broth) to lightly moisten the mixture. The stuffing should be damp but not soggy.
  9. 9
    Pour the egg mixture over the cornbread and gently fold everything together until evenly distributed.
  10. 10
    Season generously with salt and black pepper to taste.
  11. 11
    Transfer the stuffing mixture into a buttered baking dish or place inside your roast if stuffing a cavity.
  12. 12
    Bake for 40-45 minutes, uncovered, until the top is golden brown and the center is heated through.
  13. 13
    Let rest for 5 minutes before serving to allow the flavors to settle.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2086.5kcal
% Daily Value *
Total Fat 41.3g64%
Saturated Fat 15.8g79%
Cholesterol 48.4mg17%
Sodium 3680.9mg154%
Total Carbohydrate 355.1g119%
Dietary Fiber 19.9g80%
Sugars 37.1g
Protein 65.3g131%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, hominy, stuffing, poblano, chilies, sage, cilantro, vegetarian, thanksgiving, side dish, baked, herbs, onion, butter, american, comfort food, roasted, holiday, meal prep, gluten free option
Read it online: https://www.chefs-mate.com/recipe/cornbread-hominy-stuffing/