Albuquerque corn-bread stuffing

 
                      ALBUQUERQUE CORN-BREAD STUFFING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Yellow cornmeal
    2       ts           Baking powder
    1       t            Baking soda
    1       t            Salt
    2       c            Buttermilk
      1/2   c            Butter
    1                    Can cream-style corn
    8       oz           Shredded Monterey Jack
                         Cheese (2 cups)
    2                    Cans chopped green chiles
    4       lg           Eggs, beaten lightly
      1/2   c            Chicken broth
 
   Prepare corn bread: Preheat oven to 350 degrees.
   Grease 13x9 metal baking pan or deep 12 inch skillet
   with oven safe handle.
   
   In large bowl, with spoon, mix cornmeal, baking
   powder, baking soda, and solt. Stir in buttermilk and
   remaining ingredients except chicken broth and mix
   until thoroughly blended. Pour batter into baking pan.
   
   Bake corn bread 60 to 65 minutes until top is browned
   and toothpick inserted in center comes out clean. Cool
   corn bread in pan on wire rack. (If not making
   stuffing right away, cover and reserve corn bread up
   to 2 days.)
   
   Prepare stuffing: Into large bowl, crumble corn bread.
   Drizzle with chicken broth; toss to mix well. Use to
   stuff 12 to 16 lb turkey. Or, spoon into 13x9 glass
   baking dish, cover with foil and bake in preheated 325
   degree oven 45 minutes or until heated through.
  
 
 
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