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: 5 cups corn bread cubes; 5 cups toasted bread cubes; 2 hard-cooked eggs, chopped; 2 tablespoons unsalted butter; 2 cups finely chopped onion; 2 large cloves garlic, minced; 1 1/2 cups green bell peppers; 1 cup finely minced celery; Salt and freshly ground black pepper to taste; 2 lightly beaten eggs; 1 cup good quality chicken stock (approximately)

Servings: persons

5 cups corn bread cubes
5 cups toasted bread cubes
2 hard-cooked eggs, chopped
2 tablespoons unsalted butter
2 cups finely chopped onion
2 large cloves garlic, minced
1 1/2 cups green bell peppers
1 cup finely minced celery
Salt and freshly ground black pepper to taste
2 lightly beaten eggs
1 cup good quality chicken stock (approximately)

1
Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly.
2
Set aside.
3
Melt butter in large skillet and saute onions over medium heat until they have softened.
4
Add garlic and saute 30 seconds more.
5
Add peppers and celery and cook until tender but still crisp.
6
Season with salt and pepper.
7
Cool slightly.
8
Add onion mixture to corn bread mixture, blending well.
9
Stir in beaten eggs and enough stock to moisten lightly.
10
Freeze up to a week or refrigerate up to 2 days.
11
Bring stuffing to room temperature.
12
To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides.
13
Pour in enough water to come halfway up side of pan.
14
Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 5 cups corn bread cubes, 5 cups toasted bread cubes, 2 hard-cooked eggs, chopped, 2 tablespoons unsalted butter, and more.

Yes, Jalapeno Corn Bread Stuffing falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Jalapeno Corn Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions