• Servings 8-10
  • Prep 15 min
  • Cook 60 min
  • Course
  • Cuisine

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
  •  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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.