Mexican Cornbread Stuffing Recipe

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This Mexican Cornbread Stuffing Recipe is made with sweet cornbread, roasted poblano peppers, melted cheeses, and of course, that deliciously smoky, spicy pork chorizo. This is the Thanksgiving stuffing you want to be serving to your guests!

This post was originally published in October 2017. It has been updated for content and photos.

Let me tell you....this might be the best stuffing ever. For real. The sweetness of the cornbread, the intense flavor of the chorizo, along with those wonderfully smoky poblano peppers and chili powder is just the most awesome combination of flavors.

Plus, cheese. I don't feel the need to explain how good cheese is. Especially in this Mexican Cornbread Stuffing Recipe.

Cornbread stuffing is my FAVORITE. Like this super awesome and quite popular Oyster and Andouille Sausage Stuffing....

Why This Recipe Works

1. It's super easy to make, and can be made ahead for convenience;
2. The roasted poblanos add an amazing smoky flavor that complements the chorizo and slight sweetness of the cornbread perfectly;
3. Chili powder adds the perfect amounts of spice.

The Ingredients

Cornbread! Obviously. You can either buy it or make it. I actually have a hard time finding it in the store, so I usually whip together a quick couple boxes of Jiffy corn muffin mix. It comes out a little dry, which is perfect for this chorizo stuffing.

If you want to make it from scratch, more power to you, but I'm all about the easy way!!

The roasted poblano peppers are a must. If you can't find poblanos (they should be available in most stores), you can also substitute anaheims and follow the same process below for roasting.

For the chorizo, I use any old pork chorizo. It can usually be found in the same section as the bacon. The stored often carry beef and veggie chorizo also, but I am partial to the pork as I feel it has the best flavor.

You can find the ingredients at your local store, or buy some of them through the below Amazon links if you don't feel like getting up (affiliate links):

• Cornbread - buy it or make this air fryer cornbread or Instant Pot cornbread
• Onion
• Garlic
• Unsalted butter
• Chorizo
• Poblano peppers
• Cumin
• Chili powder
• Chicken stock
• Mexican style cheese (shredded)

I also recommend using homemade chicken broth - check out my recipe here, it's super easy - but I also included a link above for my favorite chicken stock base when I'm out of stock and in a hurry.

Step By Step Instructions

First, preheat the oven to 350F degrees. Crumble the cornbread and place it in a large bowl; set aside.

Heat a skillet over medium heat, add the onion, poblano peppers and garlic and cook for about 1 minute.

Then add the chorizo and cook until it starts to brown; about 5 minutes.

Add the cumin, salt and chili powder. If you like more spice, feel free to add more chili powder.

Pour the chorizo mixture over the cornbread and add the cheese. Mix it up until the cornbread is coated with the mixture. Be careful not to over mix or the cornbread will become mushy.

Add the chicken stock, a ¼ cup at a time, tossing, until the stuffing is all moist. If you like your stuffing more wet, add another ½ to 1 cup of stock to the mixture. I prefer a slightly drier stuffing myself. Be careful not to over mix!

Pour the mixture in a baking dish and cover with a lid or aluminum foil.

Bake the stuffing for 45 minutes to an hour, or until it's hot all the way through. Remove the foil/lid for the last 15 minutes to crisp up the top if desired (highly recommended).

How to Roast Poblano Peppers

Place the whole chilies directly over a heat source (high heat preferably). I use a grill, but you can also use the broiler or a stove if you have a gas stove. Let them cook until they get charred on the outside. This is going to be different for every grill/stove, etc. Just watch them until they are charred.

Once the chilies are charred on the outside, remove from the heat and place them on a plate to cool. Once the peppers are cooled, peel the charred skin off. It should come off rather easily with your hands.

Before chopping, remove the stem and seeds from the inside of the chilies. I don't used gloves, but if your skin is sensitive, I recommend gloves because the seeds can be potent.

I personally like to roast batches of peppers and freeze what I don't use for future use.

Expert Tips

1. Always bake the stuffing outside of the bird. When you stuff the turkey with the stuffing, it takes a lot longer to cook, typically resulting in drier meat. And possibly resulting in a stuffing that contains unsafe bacteria. It’s just better to cook your Thanksgiving stuffing in a separate baking dish. You can also drizzle the turkey drippings over the stuffing while it cooks if you want.
2. If your stuffing is too dry, add more chicken broth until the desired consistency is reached. be careful not to add too much or the dressing will be soggy;
3. I always recommend using fresh poblano peppers. However, if you can't find them, any fresh chili will do. And in a pinch, you can add canned green chilies that have been drained.
4. I prefer pork chorizo, but beef, tofu or chicken chorizo can be used as well.

Frequently Asked Questions

1. What do I do if my stuffing is too moist? If your stuffing has become a gummy mess, dump it out onto a large baking sheet and spread it out. Bake it in a 350 degree oven until it has dried to the desired consistency.
2. How do you fix stuffing that is too dry? Add more liquid until desired consistency is reached.
3. Can I make cornbread stuffing ahead of time? You can totally make this stuffing the day before, which is perfect for Thanksgiving. Prepare the chorizo and poblano mixture and store in a covered container in the fridge overnight, or up to 3 days. When you’re ready to cook it, add the mixture to the cornbread, and follow the remaining recipe instructions.
4. How long does cornbread stuffing last? It can be stored in the fridge in an airtight container for up to 3 days, To reheat, place in a 350 degree oven for 15 minutes, or until heated through. Add additional broth when reheating if stuffing is dry.
5. Can you freeze cornbread stuffing? See below for freezing instructions.
6. How do I reheat stuffing without drying it out? Let the stuffing come to room temperature. Bake in a 375 degree oven for 30-40 minutes, until warmed through. If stuffing is too dry, add liquid, just a little at a time. Note, if stuffing is brought to room temperature properly, you shouldn’t need to add additional liquid.

Freezing Options

You can freeze this cornbread stuffing either before or after cooking. To freeze before, prepare all the ingredients and place in a baking dish. Wrap securely with foil and plastic wrap to prevent freezer burn.

Can be store for up to 3 weeks. To thaw, place in the fridge overnight. Cook according to the recipe instructions.

To freezer after cooking, place stuffing in a freezer safe container, or wrap in foil and freezer safe plastic wrap. To thaw, place stuffing in the fridge overnight. To reheat, place stuffing in the oven for 20-30 minutes, or until warmed through. You may need to add additional broth if the stuffing is dry. Start with ½ cup and work up if needed.

More Popular Thanksgiving Side Dishes

• Oyster Dressing Recipe;
• Easy Scalloped Potatoes;
• Spicy Mac and Cheese;
• Wild Rice Stuffing;
• Perfect Crispy Potatoes;
• Browse all the Thanksgiving Recipes!!

Did you make this cornbread stuffing recipe? Rate the recipe and leave a comment to let me know how it turned out!