Jalapeno-Bacon Stuffing recipe

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Ingredients

3 (8.5 ounce) packages cornbread mix
1 ½ cups milk, divided
3 eggs
6 slices bacon
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 stick butter, divided
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
4 tablespoons finely chopped jalapeno pepper, or to taste
2 tablespoons chopped pimento peppers
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon sliced jalapeno pepper, or to taste

Nutrition Info

333 calories
carbohydrate: 45.5 g
cholesterol: 55.8 mg
fat: 14.2 g
fiber: 4.3 g
protein: 7.6 g
saturatedFat: 6.1 g
servingSize: -
sodium: 943.8 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.

  2. Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended, batter will be lumpy. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.

  4. Reduce the oven temperature to 350 degrees F (175 degrees C).

  5. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes, crumble and set aside.

  6. Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.

  7. Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.

  8. Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread, sprinkle over stuffing mixture.

  9. Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

Recipe Yield

8 cups

Recipe Note

This is a side dish that goes great with turkey and is 100 times better than a \"stovetop stuffing.\" If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key;I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.

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