Best 13 Pork And Creamed Corn Stuffing Recipes

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Pork and creamed corn stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. Whether you are making it for a holiday dinner or a weeknight meal, this stuffing is sure to be a hit. The combination of pork, creamed corn, and herbs creates a flavorful and moist stuffing that will complement any main course. With just a few simple ingredients, you can have this stuffing ready in no time. So next time you are looking for a delicious and easy side dish, give pork and creamed corn stuffing a try.

Here are our top 13 tried and tested recipes!

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

CORN BREAD- AND BACON-STUFFED PORK CHOPS



Corn Bread- and Bacon-Stuffed Pork Chops image

Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 10

6 bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 oz)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
  • Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
  • Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg

PORK CHOP AND CORN STUFFING BAKE



Pork Chop and Corn Stuffing Bake image

Make and share this Pork Chop and Corn Stuffing Bake recipe from Food.com.

Provided by agileangus

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups herb seasoned stuffing mix
1 (10 1/2 ounce) can cream of celery soup
1/2 cup corn
1 small onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops (3/4 inch thick)
1 tablespoon brown sugar
1 teaspoon Dijon mustard

Steps:

  • Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate.
  • Top with pork chops.
  • Mix sugar and mustard and spoon over chops.
  • Bake at 400 degrees for 30 minutes.

CORN STUFFED PORK CHOPS



Corn Stuffed Pork Chops image

DH and I love pork chops-even better than steak--LOL! This is a simple, homey old standby. I have made this at different oven temperatures to fit in with the rest of my oven meal. Love oven meals. At 350 degrees I bake for 1 hour, 325 degrees about 75 minutes, and at 400 degrees about 45 minutes.

Provided by WiGal

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup celery, chopped finely
1/4 cup onion, chopped
2 tablespoons butter, melted
1 egg, lightly beaten (optional)
2 slices soft breadcrumbs
1/2 cup whole kernel corn
1/4-1/2 teaspoon salt
1/2 teaspoon sage
1/4 teaspoon pepper
4 pork loin chops

Steps:

  • Preheat oven to 325 degrees. See description above for higher oven temps and times-get all in the oven if you can! :).
  • Spray baking dish with cooking spray.
  • Combine all ingredients except the chops IN cooking dish, and stir.
  • Top with chops-season chops with some pepper-add salt if you like it.
  • Top with chops.
  • COVER.
  • Bake at 325 degrees for 75 minutes or chops are done. Check after 50 minutes to see if they are done to your family's preferences.

CORN-STUFFED PORK CHOPS



Corn-Stuffed Pork Chops image

Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
3/4 cup corn bread stuffing mix
1/2 cup frozen corn, thawed
2 tablespoons diced pimientos
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)

Steps:

  • In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.

Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

PORK AND CORN STUFFING BAKE



Pork and Corn Stuffing Bake image

Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to it's success is simple...it's stuffing.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 8

1 ½ cups Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
½ cup whole kernel corn
1 small onion, finely chopped
¼ cup finely chopped celery
4 raw chop with refuse, 113 g; (blank) 4 ounces boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard

Steps:

  • Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
  • Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
  • Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 30.9 g, Cholesterol 84.4 mg, Fat 11.8 g, Fiber 3.8 g, Protein 34.6 g, SaturatedFat 2.7 g, Sodium 850 mg, Sugar 6.4 g

PORK AND CORN STUFFING BAKE



Pork and Corn Stuffing Bake image

Here's an easy to make dish that practically ensures that everyone will clean their plates. The secret to it's success is simple...it's stuffing.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 8

1 ½ cups Pepperidge Farm® Cornbread Stuffing or Pepperidge Farm® Herb Seasoned Stuffing
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
½ cup whole kernel corn
1 small onion, finely chopped
¼ cup finely chopped celery
4 raw chop with refuse, 113 g; (blank) 4 ounces boneless pork chops, 3/4-inch thick
1 tablespoon packed brown sugar
1 teaspoon spicy brown mustard

Steps:

  • Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
  • Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
  • Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 30.9 g, Cholesterol 84.4 mg, Fat 11.8 g, Fiber 3.8 g, Protein 34.6 g, SaturatedFat 2.7 g, Sodium 850 mg, Sugar 6.4 g

PORK WITH CORNBREAD STUFFING



Pork with Cornbread Stuffing image

This main dish is one of my family's favorites. It's fantastic for holiday get-togethers, because it looks just as good as it tastes!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings (chops) or 8-10 servings (roast).

Number Of Ingredients 10

1/4 cup boiling water
1/4 cup raisins
2 bacon strips, chopped
1/2 cup diced celery
2 tablespoons diced onion
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups corn bread crumbs
6 bone-in pork loin chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing

Steps:

  • Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly. , If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until meat is no longer pink. , If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.

Nutrition Facts :

PORK CHOPS WITH CORN DRESSING



Pork Chops with Corn Dressing image

As a new bride, I came across the original version of this recipe in a newspaper. I changed it around some and tried it out on my groom. It became a family favorite-not to mention a great easy main course for unexpected company! With our children both grown, my husband's still my "guinea pig". I love to experiment with new dishes...family and friends say I never follow a recipe!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 large egg, beaten
2 cups soft bread crumbs
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups fresh whole kernel corn
1/4 cup water
1/2 cup chopped green pepper
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
6 butterfly pork chops (about 1 inch thick)
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup whole milk

Steps:

  • In a bowl, combine the egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside. , In a large ovenproof skillet or a Dutch oven, heat oil over medium heat. Lightly brown pork chops on both sides. Season with salt and pepper. Top with corn dressing mixture. Add enough water to cover bottom of pan. , Bake, uncovered, at 350° for about 1 hour or until pork is tender. Add additional water to pan if necessary. Remove pork chops and dressing to a serving platter; keep warm. Skim fat from drippings. Add soup and milk to pan drippings. Cook and stir over medium heat until hot and bubbly. Serve with pork chops.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 698mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

CORN & ONION STUFFING



Corn & Onion Stuffing image

I like something different for a side dish and this is it. This stuffing is perfect with pork, beef or chicken. You can leave it in the slow cooker until it's time to eat-or make it early, refrigerate it until almost serving time, and then reheat it. -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 8 servings.

Number Of Ingredients 9

1 can (14-3/4 ounces) cream-style corn
1 package (6 ounces) stuffing mix
1 small onion, chopped
1 celery rib, chopped
1/4 cup water
2 large eggs
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup butter, melted

Steps:

  • Combine first 8 ingredients. Transfer to a greased 3-qt. slow cooker. Drizzle with butter. Cook, covered, on low until set, 3-4 hours.

Nutrition Facts : Calories 192 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

MOM PAT'S PORK CHOPS WITH CREAMED CORN



Mom Pat's Pork Chops With Creamed Corn image

The taste of the chops soaks into the corn for a really good flavor. Very easy and cheaper than most. My sister Cris loves these.

Provided by Dienia B.

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 pork chops or 4 pork steaks, any size
1 (18 ounce) can creamed corn (2 cans if your corny)
salt and pepper
garlic salt

Steps:

  • Season chops with salt, pepper, garlic salt; brown chops in skillet.
  • Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
  • Cover and simmer for at least 15 minutes more or until pork is done.
  • You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.

BAKED PORK CHOPS WITH CORN DRESSING



Baked Pork Chops with Corn Dressing image

"MY MOTHER'S wonderful corn dressing recipe goes so well with pork chops, making them especially moist and tender. This main dish takes very little time to prepare, and it's a winner every time."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
2 cans (15 ounces each) cream-style corn or 1 can cream-style corn and 1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup butter, melted
1/3 cup chopped celery
2 tablespoons chopped pimiento
4 slices white bread, cubed (about 2 cups)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 bone-in pork loin chops (about 1 inch thick and 7 ounces each)
Additional paprika and salt

Steps:

  • In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.

Nutrition Facts :

Tips:

  • Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
  • Use high-quality ingredients: The better the ingredients you use, the better your stuffing will taste. Choose fresh vegetables, herbs, and spices, and use a good quality pork sausage.
  • Cook the stuffing thoroughly: Make sure the stuffing reaches an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
  • Let the stuffing rest: After cooking, let the stuffing rest for a few minutes before serving. This will allow the flavors to meld and the stuffing to set.
  • Serve the stuffing warm: Pork and creamed corn stuffing is best served warm, right out of the oven. You can also reheat it in the oven or microwave if necessary.

Conclusion:

Pork and creamed corn stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. With its combination of savory pork, sweet corn, and creamy sauce, this stuffing is sure to be a hit with everyone at your table. So next time you're looking for a tasty and festive side dish, give pork and creamed corn stuffing a try. You won't be disappointed!

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