Total Time
50mins
Prep 10 mins
Cook 40 mins

A Parrothead's favourite.

Ingredients Nutrition

Directions

  1. Sauté vegetables in a greased casserole dish, and then add the vegetables to the cornbread and cheese.
  2. Add chicken stock to moisten.
  3. Season with salt and pepper to taste.
  4. Bake at 350°F for 30 minutes until hot.

Reviews

(3)
Most Helpful

I make a similar stuffing that omits the corn, but adds cooked chorizo and some cumin to the mix. It is awesome!

JeannieDee April 27, 2007

Very good! I used diced roasted fresh poblano peppers and fresh corn also roasted on the grill. Thanks, Mille!

Fran6 April 26, 2007

Very nice side dish, Miller. Served this on Cinco de Mayo along side chicken verde. I used the full 8 ounces of chicken stock becaue we prefer moist stuffing. It turned out perfectly moist and very tasty.

Susie in Texas May 09, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a