Jalapeno Cornbread Stuffing

  • Timer
    45 Mins
  • Ingredients
    11 Ingredients
Calories

728kcal

Sugar

32g

Fat

28g

Carbs

108g

Protein

14g

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup red onion, chopped
  • 1 cup celery, finely chopped
  • 3 jalapeno chile peppers, seeded and diced
  • 1 cup toasted pecans, coarsely chopped
  • 8 cups cornbread, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup chicken broth, or more as needed

Preparation

  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.