Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Chili Cornbread Stuffing

Print recipe & shopping list
Submitted by:
Makes: 1 servings adjust
My families favorite thanksgiving side



Step 1

Heat oven to 400. Butter 2 8" pans.


  • 2 cups Corn Meal
  • 1 34 cups Flour
  • 2 teaspoons Baking Powder

Step 2

Combine dry ingredients.


  • 1 Red Bell Pepper
  • 12 ounces Canned Corn
  • 4 Scallions, chopped

Step 3

Cut peppers into 1/4" dice. Slice scallions. Drain corn. Combi e with dry ingredients.


  • 2 cups Whole Milk
  • 7 tablespoons Olive Oil
  • 2 Eggs

Step 4

Combine milk eggs and 1/4 cup of oil. Stir together then add to dry ingredients until just combined.

Step 5

Pour mixture into prepared pans. Bake until toothpick comes out clean. (Approx 20-25 minutes). Remove and let cool. Lower oven to 325.


  • 12 teaspoon Dried Thyme
  • 2 tablespoons Fresh Parsley, chopped
  • 1 Yellow Onion, chopped
  • 1 stalk Celery Rib
  • 12 cup Dry White Wine
  • 8 ounces Canned Mild Green Chili Peppers
  • 34 teaspoon Ground Cumin
  • 12 cup Chicken Stock
  • 12 teaspoon Cayenne Pepper

Step 6

Chop celery, onion and chilies. Heat 2 tbsp oil in dutch oven over medium heat. Add celery, onion , thyme and cook until soft, about 5 minutes. Add wine raise heat to high & cook until reduced by 1/2, about 5 minutes. Add stock, bring to boil & remove from heat. Add chilies, parsley, cumin, cayenne, &1 tsp salt. Crumble in cornbread.
Kitchen Monki sign up