Spicy Jalapeno-Bacon Cornbread Stuffing

Experience the bold flavors of Spicy Jalapeno-Bacon Cornbread Stuffing, a Tex-Mex twist on a classic side dish. This non-vegetarian recipe features a savory blend of crispy bacon and zesty jalapenos, perfect for complementing your holiday turkey or enhancing potluck gatherings. With dairy and egg allergens, this dish is rich and satisfying, making it a crowd-pleaser.

The stuffing's flavor profile is a delightful mix of smoky, spicy, and sweet, ideal for pairing with roasted meats or served alongside fresh salads. Packed with nutrients, this recipe is a great source of protein and fiber.

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Recipe Collection: Side Dish

Serving Size: 16

Cooking Time: 85 minutes

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

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

Instructions

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!