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Buttermilk Green Chili Cornbread Stuffing
Source: Enduring Harvests, ©1995 by E. Barrie Kavash

Moist, spicy cornbread made with buttermilk, chilies, onions, and honey.

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 182.7
Total Carbs 24.6 g
Dietary Fiber 4.3 g
Sugars 4.1 g
Total Fat 8.0 g
Saturated Fat 1.3 g
Unsaturated Fat 3.3 g
Potassium 173.6 mg
Protein 5.2 g
Sodium 361.7 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 cup  cornmeal
3 tbsp  white all purpose flour
1 tsp  salt
1 tsp  low sodium baking powder
1 tsp  ground thyme
0 1/4 cup  ground allspice
16 oz  Corn, yellow, kernels, cooked, serving
1 each  yellow onion
1 each  whole jalapeno pepper
1 1/2 cup  low fat buttermilk
0 1/4 cup  Oil, corn
2 each  eggs
1 tbsp  honey
  1. Preheat oven to 350°F. Grease or spray a cast-iron skillet or 10- x 10- x 2-inch baking pan and set aside.
  2. In a large mixing bowl, measure the dry ingredients. Create a well in the middle. Add remaining ingredients. Beat quickly and carefully, until well mixed. Pour into prepared skillet or baking pan.
  3. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Cool briefly and serve as a side dish, or cool completely and turn out on a broad board to dry somewhat for use in stuffing.

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