What are your family’s Thanksgiving traditions? We always have a turkey, of course, along with green beans, mashed potatoes, and sweet potatoes. Oh, and there’s always Jello (and not for dessert… it’s “dinner Jello”). But my favorite part is the stuffing. I’m a huge fan of traditional versions made with crusty bread (see here and here), but this year, I’m changing things up by adding this lightly spicy poblano cornbread stuffing to our Thanksgiving table.
What’s in This Cornbread Stuffing Recipe?
This homemade cornbread stuffing is a delicious mix of classic stuffing ingredients plus a few extras for a spicy twist:
Onions, celery, carrots & sage are the aromatic base. They add traditional flavor to this unconventional cornbread stuffing recipe. Poblano peppers spice it up. Scallions, cilantro, and Mexican oregano are my Southwestern accents, playing off the heat of the peppers. White wine makes it deliciously tangy. Corn kernels add crunch and sweet pops of flavor. Melted butter makes it rich & moist. Dried currants dot it with sweet, chewy bites. Thinly sliced kale adds pretty flecks of green and extra nutrients. And maple syrup combines with the peppers to make it delectably sweet & spicy.
Homemade Cornbread Stuffing Tips
I’ve tested this recipe through and through. In my opinion, these three steps lead to the ultimate cornbread dressing success:
Prep in advance. Thanksgiving day is always hectic around here, and it’s a bit of an extra step to have to make the cornbread. To make things easy, I like to bake it a day or two in advance. (And it’s ok if you sample a piece). In a pinch, store bought cornbread will work too. Spice to your level. As always when you’re working with chiles, make sure to start with less and then add more to taste, depending on your preferences and the heat of your peppers. Each pepper has a different heat level, so it’s best to proceed with caution. Broil it! I made this recipe as a cornbread dressing, cooking it in a baking dish outside of the turkey. If you go this route, turn on the broiler for the last few minutes that it’s in the oven. This way, it’ll develop a nice golden brown crust on top but stay soft & moist in the middle.
Cornbread Stuffing Recipe Variations
I love this recipe as written – it’s spicy, fresh, and even a little sweet – but feel free to change it up! Here are some suggestions: Let me know what variations you try!
If you love this cornbread stuffing recipe…
Be sure to try some of my other favorite Thanksgiving side dishes like Brussels sprout salad, roasted Brussels sprouts, roasted beets, stuffed squash, and apple pie.
