Mexican Corn Stuffing Casserole.

Mexican Corn Stuffing Casserole

5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can diced green chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon ancho chile powder

Preheat oven to 350 F. Grease a 2-quart baking dish.

Bake the crumbled corn bread on a baking sheet, stirring occasionally, for 20 minutes, or until lightly toasted.

Combine remaining ingredients in a large bowl. Add corn bread; toss to evenly combine. Do not overmix. Transfer to prepared baking dish; cover. Bake for 35 to 40 minutes; uncover. Bake an additional 10 minutes or until heated through and top is brown. Makes 8 servings.

Note: If you like a moister stuffing, add up to 1/2 cup chicken broth to mixture before baking.