Poblano Cornbread Dressing ~ Mexican Stuffing Recipe (2024)

September 20, 2023Leave a Comment

PoblanoCornbread Dressing~

Easy Tex-Mex holiday casserole combining smokypoblano chileswith toasted cornbread!

Serve with Chipotle Pepper Gravy andRoastedSweet Potatoes.

Mexican Cornbread Stuffing Recipe

I Iike this recipe because it works for bothChristmasandThanksgivingDay. It’s simple to make and adds a touch of Southwest flavor to theholiday meal.

This hearty casserole starts with cubed, toasted cornbread mixed with sautéed veggies, herbs, and seasonings. Thepoblano peppersadd a mild smokiness and a bit of heat. After baking, the dressing is lightly crisp on the outside and soft inside for a satisfying mix of textures.

Ingredients for PoblanoCornbread Dressing

You will need the following:

• Non-stick cooking spray
• 8cups cornbread, cut into 1-inch cubes
• 1/2 cup vegan butter
• 3/4 cuppoblano peppers, stems and seeds removed, chopped
• 1/2 cup yellow onion, chopped
• 1/2 cup celery, chopped
• 1 tablespoonfresh thymeleaves, chopped
• 1 teaspoon groundblack pepper
• 1/2teaspoon salt
• 2 cups vegan chicken-style broth, or vegetable broth
• 6 tablespoons vegan liquid egg substitute
• 1/4 cup cilantro, chopped

Ingredient Notes

• Cornbread– Note that this recipe calls for cornbread that is already prepared and easy to go. A double batch of my​Homemade Cornbread(two 8″x8″ pans) will give 8cups of cornbreadwith very little left over. When you’re cubing the bread, don’t worry about forming perfect squares. There will be somecrumbled cornbread; just sweet that right in with the rest.
• Poblano Peppers– Look for firm, glossy-skinned peppers with a deep green color, and avoid peppers that are overly wrinkled.
• Fresh ThymeLeaves​- If fresh is not available, 1/3 teaspoon dried thyme leaves will work.
• Vegan Chicken-Style Broth– I use Better Than Bouillon’s No-Chicken Base.
• Vegan Liquid Egg Substitute– JustEgg (in the refrigerated vegan section of the grocery store) is my current favorite.

How to Make PoblanoCornbread Dressing

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.

STEP TWO: Onto alarge baking sheet, spread thecornbread cubesin a single layer. Bake for 25 minutes, until lightly toasted. Set aside to cool and increase oven heat to 375° F.

STEP THREE: Set a large, deep skillet overmedium-high heatand add the butter. When the butter is melted, addpoblano peppers, onion, celery, thyme, salt, andblack pepper. Cook for 3 minutes, stirring frequently, until veggies are softened.

STEP FOUR: Remove from heat then add the cornbread, using alarge spoonor spatula to combine thoroughly. (If your skillet is not deep enough,transfer mixtureto alarge bowlfor this step.)

STEP FIVE: In a medium bowl, whisk together the veganchicken brothand liquid egg substitute.Pour mixtureover thecornbread mixture, tossing gently to distribute the liquid throughout.

STEP SIX: Transfer to theprepared dish. Cover withaluminum foiland bake for 1 hour.

STEP SEVEN: Remove foiland return to the oven. Continue baking for an additional15-20 minutes, untilgolden brownand lightly crisp on top.

STEP EIGHT: All the dressing to set for 10 minutes, then sprinkle withchopped cilantroand serve hot.

More Recipes You’ll Love!

• VeganChorizo Stuffing​
• Brown SugarPumpkin Pie​
• Potato and Black Bean Green Chile Enchiladas
• Green Chile Cheese Soup​
• Mexican Chocolate Pudding​

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