Jalapeno Cornbread Stuffing
Jalapeno Cornbread Stuffing takes about 45 minutes from beginning to end. This recipe makes 10 servings with 728 calories, 14g of protein, and 28g of fat each. For 95 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe is liked by 9 foodies and cooks. Thanksgiving will be even more special with this recipe. Not a lot of people really liked this Southern dish. It is a good option if you're following a lacto ovo vegetarian diet. If you have unsalted butter, red onion, chile peppers, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 31%. Cornbread Stuffing, Cornbread Stuffing, and Cornbread Stuffing are very similar to this recipe.
Servings: 10
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
Equipment:
oven
frying pan
bowl
baking pan
Cooking instruction summary:
Preheat oven to 350F (175C). Melt butter in a large skillet over medium high heat. Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes. Add pecans and cook for one minute more. Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix. Add enough chicken broth to moisten; about 1 cup. Use as a stuffing or spoon into a greased baking dish. Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.
Step by step:
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.
Nutrition Information:
covered percent of daily need
