8 to 10 servings
This Latin version of cornbread stuffing is savory and spicy. Both corn and cornbread stuffing are added to the mix, along with jalapeños and cilantro. It's a real treat for your family holiday meal.
The Secret Ingredient
- ●2 1/2 cups frozen corn kernels
- ●4 tablespoons olive oil, divided
- ●3 jalapeños, seeded and diced
- ●1 onion, chopped
- ●4 cloves garlic, crushed
- ●2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●1 cup apple juice
- ●1 bag (6 ounces) seasoned cornbread stuffing mix
- ●1/4 cup chopped cilantro
Preheat broiler to 450 ° F. Line large baking pan with foil. Grease 2-quart baking dish; set aside.
Place frozen corn kernels in the prepared baking pan and drizzle with 2 tablespoons olive oil. Use your hands to combine. Place baking pan under broiler and broil for 10 minutes or until corn is roasted. Check after 5 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning. Once done, remove from oven and reduce temperature to 350° F.
Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add jalapeños, onion and garlic; cook, stirring occasionally, for about 5 minutes or until just tender. Remove from heat.
Dissolve bouillon in apple juice.
Add stuffing mix, cilantro and bouillon-juice mixture. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.
Bake for 30 minutes or until heated through. Serve warm garnished with additional chopped cilantro, if desired.