Jalapeno Cornbread Stuffing
Jalapeno Cornbread Stuffing takes approximately 45 minutes from beginning to end. For $1.86 per serving, you get a side dish that serves 10. One serving contains 728 calories, 14g of protein, and 28g of fat. 9 people were impressed by this recipe. Head to the store and pick up salt, onion, celery, and a few other things to make it today. Only a few people really liked this Southern dish. It will be a hit at your Thanksgiving event. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. With a spoonacular score of 33%, this dish is not so super. Similar recipes include Cornbread Stuffing, Cornbread for Stuffing, and Cornbread Stuffing.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons butter
- 1 cup onion
- 1 cup celery
- 3 jalapeno chile peppers
- 1 cup pecans
- 8 cups cornbread
- 0.25 cup cilantro
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.25 teaspoon cayenne pepper
- 1 cup chicken broth
Instructions
- 1
Preheat oven to 350F (175C).
- 2
Melt butter in a large skillet over medium high heat.
- 3
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
- 4
Add pecans and cook for one minute more.
- 5
Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.
- 6
Add enough chicken broth to moisten; about 1 cup.
- 7
Use as a stuffing or spoon into a greased baking dish.
- 8
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
- 9
Serve hot.