Jalapeno Cornbread Stuffing Recipe

Name: Jalapeno Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 cups crumbled Jalapeno Cornbread (see below); 5 cups crumbled biscuits (Bisquick biscuits are fine, or any biscuit recipe); 3 hard-cooked eggs, chopped; 1/2 stick unsalted butter; 1 and 1/2 cups finely chopped onion; 1 teaspoon finely minced garlic; 1 cup finely chopped green pepper; 1 cup finely chopped celery; Salt and freshly ground pepper; 3 eggs, lightly beaten; 3/4 cup or more of turkey or chicken broth (everything should be moist, but not gummy)

Servings: persons

7 cups crumbled Jalapeno Cornbread (see below)
5 cups crumbled biscuits (Bisquick biscuits are fine, or any biscuit recipe)
3 hard-cooked eggs, chopped
1/2 stick unsalted butter
1 and 1/2 cups finely chopped onion
1 teaspoon finely minced garlic
1 cup finely chopped green pepper
1 cup finely chopped celery
Salt and freshly ground pepper
3 eggs, lightly beaten
3/4 cup or more of turkey or chicken broth (everything should be moist, but not gummy)

1
Combine crumbled cornbread, biscuit crumbs, and chopped eggs in large bowl and toss lightly to mix well. Set aside.
2
Melt butter in large skillet over medium heat. Add onion and garlic and saute until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. Season with salt and pepper. Let cool slightly.
3
Add onion mixture to cornbread mixture and blend well. Stir in eggs, Blend in enough broth to moisten lightly.
4
Bake in oven @ 375 degrees until lightly browned.
5
Jalapeno Cornbread:
6
2 cups yellow cornmeal (preferably stone ground)
7
2 cups cream-style corn
8
2 cups (8 ounces cheese) grated sharp cheddar cheese
9
1/2 cup (1 stick) unsalted butter, melted
10
1 cup buttermilk
11
1/4 to 1/2 cup drained, canned chopped green chilies
12
4 eggs, lightly beaten
13
2 teaspoons baking soda
14
1/4 teaspoon salt
15
2 tablespoons (1/4 stick) unsalted butter
16
Preheat oven to 375 degrees. Combine cornmeal, corn and cheese in large bowl and blen well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt and mix thoroughly.
17
Melt 1 tablespoon butter in each of two 9 inch cast iron skillets or heavy 9 inch baking pas until melted but not browned. Divide batter between skillets, smoothing with spatula. Bake until done for approx. 30 minutes.

791

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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: 7 cups crumbled Jalapeno Cornbread (see below), 5 cups crumbled biscuits (Bisquick biscuits are fine, or any biscuit recipe), 3 hard-cooked eggs, chopped, 1/2 stick unsalted butter, and more.

Yes, Jalapeno Cornbread 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 Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions