Spicy Jalapeno Pepper Jack Cornbread Stuffing
Ingredients
4 tbs unsalted butter, plus more for the dish | ||
1/4 lb bacon, diced | ||
1 onion, minced | ||
2 stalks celery, chopped | ||
2 jalapeno peppers, (1 diced, 1 thinly sliced | ||
1 tbs fresh thyme, chopped | ||
1 tsp chili powder | ||
kosher salt and black pepper to taste | ||
3 cups chicken broth | ||
2 large eggs | ||
8 cups stale white bread cubes | ||
6 cups crumbled corn bread | ||
1 cup pepper jack cheese, diced |
- Preheat oven to 350 degrees.
- Melt 2 tbs butter in a large skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes.
- Drain on paper towels, then add the onion, celery, diced jalapeno, thyme and chili powder. Season with salt and pepper and cook for another 5 minutes.
- Add the broth and bring to a simmer.
- Whisk the eggs in a large bowl. Add the white bread, corn bread, bacon and cheese, then add the broth mixture and toss to combine.
- Transfer to a buttered 9 x 13 baking dish, then dot with the remaining 2 tbs butter and top with the sliced jalapeno.
- Cover and bake for 30 minutes, then uncover and bake for 20 minutes more or until golden.
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