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How to Make Jalapeno-Bacon Stuffing - A Step-by-Step Guide

If you're looking for a show-stopping side dish to serve at your next holiday feast or family gathering, look no further than this Jalapeno-Bacon Stuffing recipe. This take on the classic Thanksgiving dish takes traditional stuffing to a whole new level with the addition of spicy jalapenos and smoky bacon, adding a flavorful kick to every bite.

One of the great things about this Jalapeno-Bacon Stuffing recipe is that it's incredibly versatile. Whether you're hosting a big family gathe...

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Ingredients

  • 3 (8.5 ounce) packages cornbread mix
  • 1 ½ cups milk, divided
  • 3 eggs
  • 6 slices bacon
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1 stick butter, divided
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 4 tablespoons finely chopped jalapeno pepper, or to taste
  • 2 tablespoons chopped pimento peppers
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon sliced jalapeno pepper, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 25 mins
  • Servings: 16
  • Yield: 8 cups

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

    • Nutrition

    333 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 56mg
    • Sodium: 944mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 8g
    • Vitamin C: 12mg
    • Calcium: 68mg
    • Iron: 2mg
    • Potassium: 247mg

    Categories

    Spicy recipes
    Savory recipes
    Bacon recipes
    Stuffing recipes
    Jalapeno recipes