SOUTHWESTERN
CORNBREAD
CUSTARD STUFFING
ACTIVE: 30 min l TOTAL: 2 hr l SERVES: 84 tablespoons unsalted butter,
plus more for the dish
2 poblano chile peppers,
seeded and chopped
1 red bell pepper, chopped
4 scallions, sliced (white and
green parts separated)
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
6 large eggs
2½ cups low-sodium chicken broth
1½ cups half-and-half
1 15-ounce can creamed corn
6 cups stale ¾-inch cornbread cubes
(about 1 pound)
6 cups stale ¾-inch brioche cubes
(about 12 ounces)
2½ cups shredded Colby jack cheese
- Melt 2 tablespoons butter in a large
nonstick skillet over medium-high heat.
Add the poblanos and bell pepper and
cook, stirring occasionally, until tender and
browned in spots, about 5 minutes. Add the
scallion whites, thyme, 1 teaspoon salt and
a few grinds of pepper and cook, stirring,
until the scallions are tender, 1 to 2 minutes.
Set aside to cool slightly.
- Make the custard: Whisk the eggs,
chicken broth, half-and-half, 1 teaspoon
salt and a few grinds of pepper in a large
bowl. Add the creamed corn, bread cubes,
2 cups cheese, the scallion greens and
poblano mixture; toss gently until combined.
Let sit until the bread is soaked, at least
30 minutes.
- Preheat the oven to 350 ̊. Butter a
3-quart baking dish. Transfer the stuffing
to the prepared dish. Sprinkle with the
remaining ½ cup cheese and dot with
the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set
and the top is browned, about 1 hour. Let
cool at least 20 minutes before serving.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 111
southwestern
Cornbread
custard
Stuffing