Jalapeno Cornbread Stuffing

October 18, 2024

45

medium

10

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease a baking dish or set aside for stuffing if using.
  • Sauté Vegetables and Pecans:
    • In a large skillet, melt 3 tablespoons of butter over medium-high heat.
    • Add the onion, celery, and jalapeños. Cook for about 5 minutes until the vegetables are soft and fragrant.
    • Stir in the pecans and cook for an additional 1 minute until lightly toasted.
  • Combine Ingredients:
    • In a large mixing bowl, place the crumbled cornbread.
    • Add the sautéed onion-pecan mixture, cilantro, and any seasonings (such as salt, pepper, cumin, or paprika).
    • Toss gently to combine.
  • Moisten with Broth:
    • Gradually pour in 1 cup of chicken broth, just enough to moisten the cornbread mixture. Stir lightly to combine, ensuring it’s evenly moistened but not soggy.
  • Bake:
    • Spoon the stuffing mixture into a greased baking dish if not stuffing a turkey.
    • Bake in the preheated oven for 25 to 30 minutes, or until the top forms a golden crust and the stuffing is heated through.
  • Serve:
    • Serve hot, either as a side dish or stuffing for your favorite poultry.
Reviews

Ingredients:

Adjust Servings
2tablespoons butter unsalted
1cup onion red, chopped
1cup celery finely chopped
3 jalapeno chile peppers diced, seeded
1cup pecans toasted, coarsely chopped
8cups cornbread crumbled
0.25cup cilantro fresh, chopped
1teaspoon salt
1teaspoon pepper black
0.25teaspoon cayenne pepper
1cup chicken broth as needed

Directions

1.
Preheat the Oven
1. Preheat your oven to 350°F (175°C). | 2. Grease a baking dish or set aside for stuffing if using.
Mark as complete
2.
Sauté Vegetables and Pecans
1. In a large skillet, melt 3 tablespoons of butter over medium-high heat. | 2. Add the onion, celery, and jalapeños. Cook for about 5 minutes until the vegetables are soft and fragrant. | 3. Stir in the pecans and cook for an additional 1 minute until lightly toasted.
Mark as complete
3.
Combine Ingredients
1. In a large mixing bowl, place the crumbled cornbread. | 2. Add the sautéed onion-pecan mixture, cilantro, and any seasonings (such as salt, pepper, cumin, or paprika). | 3. Toss gently to combine.
Mark as complete
4.
Moisten with Broth
Gradually pour in 1 cup of chicken broth, just enough to moisten the cornbread mixture. Stir lightly to combine, ensuring it’s evenly moistened but not soggy.
Mark as complete
5.
Bake
1. Spoon the stuffing mixture into a greased baking dish if not stuffing a turkey. | 2. Bake in the preheated oven for 25 to 30 minutes, or until the top forms a golden crust and the stuffing is heated through.
Mark as complete
6.
Serve
Serve hot, either as a side dish or stuffing for your favorite poultry.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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