Mexican Cornbread Stuffing Recipe | Betty Crocker

Ingredients

• 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
• 1/3 cup milk
• 2 tablespoons butter or margarine, melted
• 1 egg
• 1/4 cup butter or margarine
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped red bell peppers
• 3 large poblano chiles, seeded, chopped
• 3 large jalapeño chiles, seeded, chopped
• 1/4 cup chopped fresh sage leaves
• 4 1/2 teaspoons dried oregano leaves
• 1 1/2 cups frozen corn, thawed
• 1 cup crushed corn chips
• 3/4 cup chopped fresh cilantro
• 3 eggs
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 can (14.75 oz) cream style sweet corn