Jalapeno-Bacon Stuffing

Jalapeno-Bacon Stuffing

by Lia Olivier 1 year ago
5 (1)
50 minutes
333 kcal
45.5 g carbs
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Description

This is a side dish that goes great with turkey and is 100 times better than a "stovetop stuffing." If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key; I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.

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
Directions
  1. 1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  2. 2. Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
  3. 3. 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.
  4. 4. Reduce the oven temperature to 350 degrees F (175 degrees C).
  5. 5. 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.
  6. 6. 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.
  7. 7. 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.
  8. 8. Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
  9. 9. Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.
Nutrition Facts
serving: 8 cups
calories: 333 kcal
carbohydrates: 45.5 g
protein: 7.6 g
saturated fat: 6.1 g
cholesterol: 55.8 mg
sodium: 943.8 mg
fiber: 4.3 g
sugar: 4.6 g