Jalapeno-Bacon Stuffing

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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 333 Calories

Ingredients

• 1 tablespoon white sugar
• 3 eggs
• 1 teaspoon salt
• 1 cup chopped onion
• 6 slices bacon
• 1 cup chopped celery
• 1 (15 ounce) can whole kernel corn, drained
• 2 tablespoons chopped pimento peppers
• 1 cup chopped green bell pepper
• 1 (15 ounce) can cream-style corn
• 1 ½ cups milk, divided
• 1 stick butter, divided
• 3 (8.5 ounce) packages cornbread mix
• 4 tablespoons finely chopped jalapeno pepper, or to taste
• 1 teaspoon sliced jalapeno pepper, or to taste

Recipe Instructions

Step 1

Reduce the oven temperature to 350 degrees F (175 degrees C).

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.

Step 3

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 4

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 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.