Southwestern Cornbread Stuffing from Del Monte

Southwestern Cornbread Stuffing from Del Monte

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"This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes."
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40 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1132 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.
  2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened.
  3. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.



Stuffing, dressing, whatever. Get a life! This recipe sounds great and I can't wait to try it!

I had a lot of leftover corn, cornbread and turkey so I went ahead and tried this. It was great! I did make some changes though. I skipped the green chili's and pecans because I didn't have an...

No, I sure will try it. hum,hummmm.

I made this recipe for Thanksgiving for my niece who is a vegetarian. It was easy to prepare and a big hit with the entire family. They asked me to repeat it at Christmas.

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