Yucatan Cornbread Stuffing

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Cutt pepper in half and remove stems and seeds. Place skin side up on a baking sheet and broil untl skin is charred. Place peppers in a plastic bag and let stand for 5-10 minutes. Rub away peels, then cut peppers into bite sized pieces. Preheat oven to 350 degrees. Place cornbread cubes on baking sheet and bake for 15 minutes or until cornbread is fairly toasted. Spray an 11 x 7 inch baking dish with non stick cooking spray. Melt butter and oil in a large skillet. Add onion and cook over medium heat for 10 minutes to soften. Add corn and cook for 5 minutes.  Transfer to a large bowl and add peppers, cornbread, chipotle seasoning and oregano. Drizzle with stock, tossing lightly until stok is absorbed by the bread. Transfer to prepared baking dish and cook for 45 minutes or until golden brown. (10-12 servings)