Guatemalan Stuffing

Guatemalan Stuffing
15 minutes
45 minutes
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

Make It

Step 1

Preheat broiler to 450 ° F. Line large baking pan with foil. Grease 2-quart baking dish; set aside.

Step 2

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.

Step 3

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.

Step 4

Dissolve bouillon in apple juice.

Step 5

Add stuffing mix, cilantro and bouillon-juice mixture. Gently stir to moisten. Spoon into prepared baking dish; cover with foil.

Step 6

Bake for 30 minutes or until heated through. Serve warm garnished with additional chopped cilantro, if desired.