Jalapeño Cornbread Stuffing
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Every once in a while, we like to add a little kick to some of our favorite dishes. Stuffing (or dressing, to be accurate, since it’s not actually stuffed inside the turkey) can make or break a big dinner party and, for some people, it’s the best part of the entire feast. This jalapeño cornbread stuffing is so good, it’ll knock everybody’s socks off.
To all stuffing lovers, this dressing recipe is your ticket to winning the family meal game. You can make it as mild or as spicy as you like, but we promise: this blend of veggies and cornbread will make everyone go wild! You can use premade cornbread, store bought cornbread mix or try our homemade Cast Iron Skillet Cornbread recipe here. You’ll definitely want to make two batches and you’ll probably want to bring the recipe with you as well, since so many people will be clamoring for it!
Jalapeño Cornbread Stuffing
Ingredients
- 3 cups cornbread, dried out and cubed (store-bought or homemade)
- 1 onion, diced
- 1 stalk celery, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 jalapeños, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken stock
- 2 tablespoons olive oil or butter
- kosher salt and freshly ground pepper, to taste
- cilantro, garnish
Preparation
- Preheat oven to 350º F and grease a 9×13-inch casserole dish.
- Heat olive oil in a large pan or skillet over medium heat and saute onions, celery, bell peppers and jalapeños until softened. About 12 minutes.
- During the last few minutes of cooking, add minced garlic, stirring frequently to prevent burning.
- Stir in cubed cornbread and chicken stock and mix until liquid is completely absorbed by bread and vegetables.
- Season with salt and pepper.
- Pour cornbread mixture into baking dish and bake for 20-25 minutes, or until browned, crispy, and cooked through. (Bread should be crisp but still moist.)
- Garnish with cilantro and serve immediately.
Recipe adapted from Damn Delicious