Poblano Cornbread Dressing ~
Easy Tex-Mex holiday casserole combining smoky poblano chiles with toasted cornbread!
Serve with Chipotle Pepper Gravy and Roasted Sweet Potatoes.
Mexican Cornbread Stuffing Recipe
I Iike this recipe because it works for both Christmas and Thanksgiving Day. It’s simple to make and adds a touch of Southwest flavor to the holiday meal.
This hearty casserole starts with cubed, toasted cornbread mixed with sautéed veggies, herbs, and seasonings. The poblano peppers add 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 Poblano Cornbread Dressing
You will need the following:
- Non-stick cooking spray
- 8 cups cornbread, cut into 1-inch cubes
- 1/2 cup vegan butter
- 3/4 cup poblano peppers, stems and seeds removed, chopped
- 1/2 cup yellow onion, chopped
- 1/2 cup celery, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon 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 8 cups of cornbread with very little left over. When you’re cubing the bread, don’t worry about forming perfect squares. There will be some crumbled 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 Thyme Leaves - 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 Poblano Cornbread Dressing
STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
STEP TWO: Onto a large baking sheet, spread the cornbread cubes in 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 over medium-high heat and add the butter. When the butter is melted, add poblano peppers, onion, celery, thyme, salt, and black pepper. Cook for 3 minutes, stirring frequently, until veggies are softened.
STEP FOUR: Remove from heat then add the cornbread, using a large spoon or spatula to combine thoroughly. (If your skillet is not deep enough, transfer mixture to a large bowl for this step.)
STEP FIVE: In a medium bowl, whisk together the vegan chicken broth and liquid egg substitute. Pour mixture over the cornbread mixture, tossing gently to distribute the liquid throughout.
STEP SIX: Transfer to the prepared dish. Cover with aluminum foil and bake for 1 hour.
STEP SEVEN: Remove foil and return to the oven. Continue baking for an additional 15-20 minutes, until golden brown and lightly crisp on top.
STEP EIGHT: All the dressing to set for 10 minutes, then sprinkle with chopped cilantro and serve hot.
More Recipes You’ll Love!
- Vegan Chorizo Stuffing
- Brown Sugar Pumpkin Pie
- Potato and Black Bean Green Chile Enchiladas
- Green Chile Cheese Soup
- Mexican Chocolate Pudding
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Poblano Cornbread Dressing
Ingredients
- Non-stick cooking spray
- 8 cups cornbread cut into 1-inch cubes
- 1/2 cup vegan butter
- 3/4 cup poblano peppers stems and seeds removed, chopped
- 1/2 cup yellow onion chopped
- 1/2 cup celery chopped
- 1 tablespoon fresh thyme leaves chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups vegan chicken-style broth or vegetable broth
- 6 tablespoons vegan liquid egg substitute
- 1/4 cup cilantro chopped
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- Onto a large baking sheet, spread the cornbread cubes in a single layer. Bake for 25 minutes, until lightly toasted. Set aside to cool and increase oven heat to 375° F.
- Set a large, deep skillet over medium-high heat and add the butter. When the butter is melted, add poblano peppers, onion, celery, thyme, salt, and black pepper. Cook for 3 minutes, stirring frequently, until veggies are softened.
- Remove from heat then add the cornbread, using a large spoon or spatula to combine thoroughly. (If your skillet is not deep enough, transfer mixture to a large bowl for this step.)
- In a medium bowl, whisk together the vegan chicken broth and liquid egg substitute. Pour mixture over the cornbread mixture, tossing gently to distribute the liquid throughout.
- Transfer to the prepared dish. Cover with aluminum foil and bake for 1 hour.
- Remove foil and return to the oven. Continue baking for an additional 15-20 minutes, until golden brown and lightly crisp on top.
- All the dressing to set for 10 minutes, then sprinkle with chopped cilantro and serve hot.
Leave a Reply