Southwestern Cornbread Stuffing from Del Monte


This cornbread stuffing with green chilies, oregano, whole kernel corn, and toasted pecans is ready to serve in 40 minutes.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
16 servings


  • 2 tablespoons butter or margarine

  • 2 cups chopped onion

  • 2 medium celery stalks, sliced

  • 1 (14.5 ounce) can COLLEGE INN® Light & Fat Free Chicken Broth 50% Less Sodium

  • 1 (15.25 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added, drained

  • 1 (4 ounce) can diced green chilies, drained

  • 3 tablespoons chopped fresh parsley

  • ½ teaspoon poultry seasoning

  • ½ teaspoon dried oregano leaves

  • 6 cups dry cornbread stuffing crumbs

  • ½ cup chopped pecans, preferably toasted


  1. Preheat oven to 350 degrees F. Melt butter in a large saucepan over medium heat. Cook the onion and celery until tender, stirring frequently.

  2. Stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. Add the cornbread crumbs and nuts; gently toss until just moistened.

  3. Spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.

Nutrition Facts (per serving)

254 Calories
6g Fat
44g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 254
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 4mg 1%
Sodium 1132mg 49%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 8g
Vitamin C 7mg 37%
Calcium 50mg 4%
Iron 3mg 14%
Potassium 220mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.