Spicy Jalapeno Pepper Jack Cornbread Stuffing


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
  • ┬áPreheat 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.




15 min


1 hr


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