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Recipe Name: Albuquerque Corn-bread Stuffing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 12

2 Cup(s) Yellow cornmeal
2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
2 Cup(s) Buttermilk
1/2 Cup(s) Butter
1 Can cream-style corn
8 Ounce(s) Shredded Monterey Jack
Cheese, 2 cups
2 Cans chopped green chiles
4 Eggs, beaten lightly
1/2 Cup(s) 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. Posted
to MM-Recipes Digest V3 #286 Date: Fri, 18 Oct 1996 21:53:33 -0500
From: jessann doe <>

Nutrition (calculated from recipe ingredients)
Calories: 344
Calories From Fat: 179
Total Fat: 20.4g
Cholesterol: 113.3mg
Sodium: 917.8mg
Potassium: 240.9mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 3.3g
Protein: 16.2g

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