Try this TEX-MEX CORNBREAD STUFFING recipe, or contribute your own.Suggest a better description
Heat oven to 400 degrees. Line baking pan with foil. Spray foil with cooking spray. In a bowl, whisk cornmeal, baking powder, baking soda, and 1/2 tsp salt. In bowl, whisk sour cream, butter, honey, and 1 egg, stir into cornmeal mixture until mixed. Pour into pan. Bake 30 min. or until golden on top and around edges, cool slightly. IN bowl, whisk milk and remaining egg. Stir in corn, cheese, jalapenos, and salt, set aside. Cut cornbread into chunks. Arrange in baking dish. Pour milk mixture over cornbread. Bake 30 min. or until top is golden. Let stand 5 min. before serving. Garnish with chives.
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|Serving Size: 1 Recipe (787g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1573 (81%)|
|Amt Per Serving||% DV|
|Total Fat 174.8g||233 %|
|Saturated Fat 109.4g||547 %|
|Monounsaturated Fat 46.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 489.8mg||151 %|
|Sodium 2299mg||79 %|
|Potassium 1075.9mg||28 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 58.2g|
|Protein 44.9g||64 %|
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Calories per serving: 1952
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