Jalapeno-Bacon Stuffing recipe
All Recipes Side Dish Stuffing and Dressing Recipes
Ingredients
- 3 (8.5 ounce) packages cornbread mix 1 ½ cups milk, divided 3 eggs 6 slices bacon 1 cup chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 1 stick butter, divided 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can cream-style corn 4 tablespoons finely chopped jalapeno pepper, or to taste 2 tablespoons chopped pimento peppers 1 tablespoon white sugar 1 teaspoon salt 1 teaspoon sliced jalapeno pepper, or to taste
Nutrition Info
- 333 caloriescarbohydrate: 45.5 gcholesterol: 55.8 mgfat: 14.2 gfiber: 4.3 gprotein: 7.6 gsaturatedFat: 6.1 gservingSize: -sodium: 943.8 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Jalapeno-Bacon Stuffing
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended, batter will be lumpy. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove and let cool enough to handle, 15 to 30 minutes. Crumble and set aside in a bowl.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserve 2 tablespoons grease in the pan. Let bacon cool slightly, about 5 minutes, crumble and set aside.
Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, 5 to 7 minutes. Set aside.
Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread, sprinkle over stuffing mixture.
Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.