Jalapeno Corn Bread Stuffing Recipe

Name: Jalapeno Corn Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cornmeal yellow; 2 cups flour, all-purpose; ⅓ cup sugar; 2 tablespoons baking powder; 1/2 teaspoon salt; 2 cups milk; 1/2 cup vegetable oil; 3 large eggs; 6 slices bacon; 3 tablespoons vegetable oil; 2 large onions chopped; 3 each celery sliced; 2 teaspoons jalapeno pepper; 1 tablespoon oregano dried; 4 cups bread day-old, cubed; 2 1/2 cups chicken broth

Servings: persons

2 cups cornmeal yellow
2 cups flour, all-purpose
⅓ cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups milk
1/2 cup vegetable oil
3 large eggs
6 slices bacon
3 tablespoons vegetable oil
2 large onions chopped
3 each celery sliced
2 teaspoons jalapeno pepper
1 tablespoon oregano dried
4 cups bread day-old, cubed
2 1/2 cups chicken broth

1
Heat oven to 400F (200C).
2
Grease a 13x9 inch baking pan.
3
In a large bowl combine cornmeal, flour, sugar, baking powder and salt.
4
In a separate bowl combine milk, 1/2 cup oil, and the eggs; mix well.
5
Pour milk mixture into flour mixture.
6
Stir ONLY until moistened.
7
Pour into greased pan.
8
Bake 25 to 30 minutes or until golden brown.
9
Cool on wire rack.
10
When firm enough to handle, cut cornbread into 1-inch cubes.
11
In a large saucepan heat remaining 3 tablespoons of oil over medium heat.
12
Add bacon and fry until crisp.
13
Drain cooked bacon on paper towels and crumble; set aside.
14
Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano; saute 1 minute longer.
15
Stir cornbread and bread cubes into sauteed vegetables.
16
Add just enough chicken broth to moisten stuffing.
17
Cook until heated trough.
18
Sprinkle with bacon; toss lightly and transfer to serving dish.

1473

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups cornmeal yellow, 2 cups flour, all-purpose, ⅓ cup sugar, 2 tablespoons baking powder, and more.

Yes, Jalapeno Corn Bread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Corn Bread Stuffing

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