Jalapeno Corn Bread Stuffing
Submitted by michaelvelto
Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
1 hrsThis stuffing starts from scratch, and that homemade cornbread base makes all the difference.
Yellow cornmeal and flour bake into a golden slab that gets cubed once cooled. Those cornbread cubes mix with day-old white bread cubes so you get two textures: the crumbly, slightly sweet cornbread and the soft, chewy white bread.
Bacon fries crisp in the same pan that sautes the onions, celery, jalapeno peppers, and oregano. The bacon fat flavors the vegetables, and the crumbled bacon gets tossed in at the very end.
Chicken broth goes in just until the stuffing is moistened, not soggy. You want it to hold together when scooped but not be heavy or wet.
Kitchen Tips
- Stir the cornbread batter only until moistened. Overmixing develops gluten and makes the cornbread tough instead of tender and crumbly.
- Use day-old bread cubes. Fresh bread absorbs too much liquid and turns to mush. Stale bread holds its shape.
- Add the broth gradually. Different breads absorb at different rates. Stop when the stuffing is moist but not dripping.
Variations
- Add roasted poblano peppers instead of jalapenos for a smoky, milder heat.
- Stir in chopped pecans for a crunchy, nutty element.
- Use andouille sausage instead of bacon for a Cajun-inspired version.
Ingredients
Directions
Heat oven to 400℉ (200℃).
Grease a 13×9 inch baking pan.
In a large bowl combine cornmeal, flour, sugar, baking powder and salt.
In a separate bowl combine milk, ½ cup oil, and the eggs; mix well.
Pour milk mixture into flour mixture.
Stir ONLY until moistened. Pour into greased pan.
Bake 25 to 30 minutes or until golden brown.
Cool on wire rack. When firm enough to handle, cut cornbread into 1-inch cubes.
In a large saucepan heat remaining 3 tablespoons of oil over medium heat.
Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside.
Add onions to same pan and sauté for 5 minutes, add celery, jalapeno peppers, and oregano; sauté 1 minute longer.
Stir cornbread and bread cubes into sautéed vegetables.
Add just enough chicken broth to moisten stuffing.
Cook until heated trough.
Sprinkle with bacon; toss lightly and transfer to serving dish.
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