Jalapeño Corn Bread Stuffing Recipes

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JALAPEñO CORN BREAD STUFFING



Jalapeño Corn Bread Stuffing image

Provided by Marian Burros

Categories     casseroles, side dish

Time 55m

Yield 14 cups. Enough for 12 to 14 lb turkey

Number Of Ingredients 11

5 cups corn bread cubes (from jalapeño corn bread
5 cups toasted bread cubes
2 hard-cooked eggs, chopped
2 tablespoons unsalted butter
2 cups finely chopped onion
2 large cloves garlic, minced
1 1/2 cups green bell peppers
1 cup finely minced celery
Salt and freshly ground black pepper to taste
2 lightly beaten eggs
1 cup good quality chicken stock (approximately)

Steps:

  • Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
  • Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
  • Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
  • Freeze up to a week or refrigerate up to 2 days.
  • Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams

CORN BREAD AND JALAPENO STUFFING



Corn Bread and Jalapeno Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 10m

Yield 6 cups

Number Of Ingredients 18

4 cups finely crumbled corn bread
4 tablespoons butter
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 turkey gizzard
1 turkey liver
1 turkey heart
1 cup finely chopped sweet green peppers
1 cup finely chopped celery
1 cup finely chopped parsley
2 tablespoons finely chopped bottled jalapeno peppers
1 cup canned cream-style corn
2 hard-cooked eggs, coarsely chopped
1/4 pound finely cubed Gruyere or Cheddar cheese, about 2/3 cup
2 raw eggs, well beaten
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup rich turkey or chicken broth

Steps:

  • Crumble corn bread and set aside.
  • Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
  • Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
  • Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 408 milligrams, Sugar 4 grams, TransFat 0 grams

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound diced bacon
2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 large eggs
1 cup diced pepper jack cheese
8 cups toasted white bread cubes
6 cups crumbled cornbread
Unsalted butter or turkey pan drippings

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
  • Pour in the chicken broth and simmer until step 5.
  • In a large bowl, mix the eggs, pepper jack cheese and the bacon.
  • Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
  • Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

JALAPENO CORNBREAD



Jalapeno Cornbread image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Steps:

  • Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

JALAPENO CORN BREAD



Jalapeno Corn Bread image

Wonderful cornbread with a hint of spice.

Provided by Sheila

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (8.25 ounce) can cream-style corn
1 cup yellow cornmeal
¾ cup buttermilk
½ cup corn oil
3 ounces shredded Cheddar cheese
3 eggs
2 jalapeno peppers, minced
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.
  • Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.
  • Put butter into a 9-inch square baking dish.
  • Melt butter in preheated oven, 2 to 3 minutes.
  • Pour corn bread batter into the baking dish over melted butter.
  • Bake in preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 20.5 g, Cholesterol 89.5 mg, Fat 22.7 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 6.6 g, Sodium 590.7 mg, Sugar 2.6 g

JALAPENO-BACON STUFFING



Jalapeno-Bacon Stuffing image

This is a side dish that goes great with turkey and is 100 times better than a "stovetop stuffing." If you take it to a potluck dinner you will be forever doomed to repeat the same dish forever...they demand it year after year. The jalapenos are the key; I chop them very fine. I have used up to 6 tablespoons, but 4 seems about perfect.

Provided by TEXXYTOE

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 15

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

Steps:

  • 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 Facts : Calories 333 calories, Carbohydrate 45.5 g, Cholesterol 55.8 mg, Fat 14.2 g, Fiber 4.3 g, Protein 7.6 g, SaturatedFat 6.1 g, Sodium 943.8 mg, Sugar 4.6 g

JALAPENO CORNBREAD



Jalapeno Cornbread image

This cornbread, if used for stuffing, should be made one day ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 eight-inch square

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
2 medium jalapenos, diced, with seeds
1 large egg, lightly beaten
1/3 cup sugar

Steps:

  • Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.
  • In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
  • In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
  • Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.

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