Spicy Jalapeno-Bacon Cornbread Stuffing

Recipe Collection: Side Dish

Spicy Jalapeno-Bacon Cornbread Stuffing brings a Tex-Mex twist to your table with a savory blend of crispy bacon and zesty jalapenos. Perfect for non-vegetarians, this dish complements holiday turkeys or enhances potluck gatherings. With its rich and satisfying flavor profile, this stuffing is a crowd-pleaser, offering a delightful mix of smoky, spicy, and sweet notes. Pair it with roasted meats or fresh salads for a complete meal. Packed with nutrients, it's a great source of protein and fiber.

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Overview

This Jalapeno-Bacon Stuffing is a spicy, flavorful side dish that pairs perfectly with turkey. The combination of jalapenos and bacon adds a Tex-Mex twist to traditional stuffing, making it a hit at potluck dinners and holiday gatherings.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs

Cuisine

Tex-Mex

Serving Size: 16

Cooking Time: 85 minutes

Ingredients

• 3 8.5 Ounces (oz) cornbread mix, packaged
• 1.5 Cups milk, divided
• 3 Whole eggs
• 6 Slices bacon
• 1 Cup onion, minced
• 1 Cup green bell pepper, minced
• 1 Cup celery, minced
• 1 Stick butter, divided
• 1 15 Ounces (oz) whole kernel corn, drained
• 1 15 Ounces (oz) cream-style corn
• 4 Tablespoons jalapeno pepper, minced
• 2 Tablespoons pimento peppers, minced
• 1 Tablespoon white sugar
• 1 Teaspoon salt
• 1 Pinch jalapeno pepper, sliced

Steps

1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch pan.
2. In a bowl, combine cornbread mix, 1 cup milk, and eggs. Mix until well blended; the batter will be lumpy. Pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove and let cool enough to handle, about 15 to 30 minutes. Crumble and set aside in a bowl.
4. Reduce the oven temperature to 350°F (175°C).
5. In a large skillet, cook bacon over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 2 tablespoons of grease in the pan. Let bacon cool slightly, about 5 minutes; crumble and set aside.
6. Heat reserved bacon grease over medium-high heat. Cook onion, bell pepper, and celery in the hot grease until soft, about 5 to 7 minutes. Set aside.
7. Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn, cream-style corn, remaining milk, minced jalapenos, pimentos, sugar, and salt. Cook until heated through, about 5 to 7 minutes. Stir in bacon and sautéed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
8. Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
9. Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.

Enjoy this spicy, bacon-filled stuffing as a delightful addition to your meal!