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EL MEJOR NIDO
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.
- ●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.
If you’d like your stuffing spicy, leave some jalapeño seeds in the stuffing.