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.
Ingredients
- 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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch pan.
Step 2
Combine cornbread mix, 1 cup milk, and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
Step 3
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.
Step 4
Reduce the oven temperature to 350 degrees F (175 degrees C).
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
Step 9
Bake in the preheated oven until crumbs are light brown, about 10 minutes. Garnish with sliced jalapenos.
Cook’s Note:
For cornbread, look for the preferred 2 tubes refrigerated cornbread twists – you can use these instead of 3 packages of cornbread (corn muffin) mix.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 333 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat6g | 31% |
Cholesterol56mg | 19% |
Sodium944mg | 41% |
Total Carbohydrate46g | 17% |
Dietary Fiber4g | 15% |
Total Sugars5g | |
Protein8g | |
Vitamin C12mg | 61% |
Calcium68mg | 5% |
Iron2mg | 10% |
Potassium247mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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