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Nutrition Facts
Serving Size 1 (226g) Recipe makes 8 servings The following items or measurements are not included below: cornbread
Calories 187
Calories from Fat 104		(55%)
Amount Per Serving		%DV
	Total Fat 11.6g	17%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 584mg		24%
Potassium 329mg		9%
Total Carbohydrate 21.4g		7%
	Dietary Fiber 3.5g	13%
	Sugars 5.1g
Protein 3.5g		7%
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Cornbread Stuffing With a Kick!

Recipe #397908 | 50 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: kittycatmom
Nov 5, 2009

I made this to go with baked pork chops and we loved it! I hope you will too. ** (You can substitute chicken stock for water and bouillon cubes but you may need to add salt)

SERVES 8 (change servings and units)

Ingredients

nonstick cooking spray
1/4 cup butter
2 cups chopped onions
1 cup sliced celery
2 cups water
1 (16 ounce) can corn, drained
2 (4 ounce) cans diced green chilies
3 tablespoons chopped fresh parsley
2 chicken bouillon cubes
1/2 teaspoon paprika
1/4 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
6 cups crumbled cornbread (Use your favorite)
1/2 cup chopped pecans

Directions

1
PREHEAT oven to 350°F Spray 2 1/2-quart baking dish with nonstick cooking spray. Set aside.
2
MELT butter in large skillet over low heat. Cook onion and celery, stirring occasionally, for 5 to 8 minutes or until tender. Add water, corn, chiles, parsley, bouillon, paprika, oregano and pepper; mix well. Add cornbread and nuts; mix well. Spoon into prepared baking dish; cover.
3
BAKE for 30 minutes or until heated through.