Mexican Cornbread Stuffing

Ingredients

• 6.5 oz just-add-water cornbread mix 
• 0.3 cup milk 
• 2 tablespoons butter melted
• 1  eggs 
• 0.3 cup butter 
• 1.5 cups onion chopped
• 1.5 cups bell pepper red chopped
• 3 large poblano pepper seeded chopped
• 3 large jalapeno seeded chopped
• 0.3 cup sage fresh chopped
• 4.5 teaspoons oregano dried
• 1.5 cups corn frozen thawed
• 1 cup corn chips crushed
• 0.8 cup cilantro leaves fresh chopped
• 3  eggs 
• 2 tablespoons sugar 
• 1 teaspoon salt 
• 0.5 teaspoon pepper freshly ground
• 14.8 oz corn sweet cream style canned

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy).
2. Pour into pan.
3. Bake 16 to 18 minutes or until golden brown. Cool.
4. Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
5. Coarsely crumble cornbread onto large cookie sheet.
6. Bake 20 minutes or until slightly dry.
7. Remove cornbread from cookie sheet to large bowl; set aside.
8. In 12-inch skillet, melt 1/4 cup butter over medium-high heat.
9. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened.
10. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
11. In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn.
12. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
13. Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.