Jalapeno Cornbread Stuffing Recipe

Name: Jalapeno Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 cup red onion chopped; 1 cup celery finely chopped; 3 chile peppers jalapeno, seeded and diced; 1 cup toasted pecans coarsely chopped; 8 cups cornbread crumbled; 1/4 cup fresh cilantro chopped; 1 teaspoon salt; 1 teaspoon black pepper; 1/4 teaspoon cayenne pepper optional; 1 cup chicken broth or more as needed

Servings: persons

2 tablespoons unsalted butter
1 cup red onion chopped
1 cup celery finely chopped
3 chile peppers jalapeno, seeded and diced
1 cup toasted pecans coarsely chopped
8 cups cornbread crumbled
1/4 cup fresh cilantro chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper optional
1 cup chicken broth or more as needed

1
Preheat oven to 350u00b0F (175u00b0C).
2
Melt butter in a large skillet over medium high heat.
3
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
4
Add pecans and cook for one minute more.
5
Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.
6
Add enough chicken broth to moisten; about 1 cup.
7
Use as a stuffing or spoon into a greased baking dish.
8
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

811

kcal

Calories

Fat

107

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: 2 tablespoons unsalted butter, 1 cup red onion chopped, 1 cup celery finely chopped, 3 chile peppers jalapeno, seeded and diced, and more.

Yes, Jalapeno Cornbread 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.

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