Jalapeno Cornbread Stuffing

Jalapeno Cornbread Stuffing takes about 45 minutes from beginning to end. This recipe makes 10 servings with 728 calories, 14g of protein, and 28g of fat each. For 95 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe is liked by 9 foodies and cooks. Thanksgiving will be even more special with this recipe. Not a lot of people really liked this Southern dish. It is a good option if you're following a lacto ovo vegetarian diet. If you have unsalted butter, red onion, chile peppers, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a not so great spoonacular score of 31%. Cornbread Stuffing, Cornbread Stuffing, and Cornbread Stuffing are very similar to this recipe.

Servings: 10

 

Ingredients:

2 tablespoons unsalted butter

1 cup red onion, chopped

1 cup celery, finely chopped

3 jalapeno chile peppers, seeded and diced

1 cup toasted pecans, coarsely chopped

8 cups cornbread, crumbled

1/4 cup fresh cilantro, chopped

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper, optional

1 cup chicken broth, or more as needed

Equipment:

oven

frying pan

bowl

baking pan

Cooking instruction summary:

Preheat oven to 350F (175C). Melt butter in a large skillet over medium high heat. Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes. Add pecans and cook for one minute more. Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix. Add enough chicken broth to moisten; about 1 cup. Use as a stuffing or spoon into a greased baking dish. Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

 

Step by step:


1. Preheat oven to 350F (175C).

2. Melt butter in a large skillet over medium high heat.

3. Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.

4. Add pecans and cook for one minute more.

5. Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.

6. Add enough chicken broth to moisten; about 1 cup.

7. Use as a stuffing or spoon into a greased baking dish.

8. Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.

9. Serve hot.


Nutrition Information:

Quickview
728 Calories
14g Protein
27g Total Fat
107g Carbs
4% Health Score
Limit These
Calories
728
36%

Fat
27g
43%

  Saturated Fat
9g
57%

Carbohydrates
107g
36%

  Sugar
32g
36%

Cholesterol
113mg
38%

Sodium
1462mg
64%

Get Enough Of These
Protein
14g
28%

Phosphorus
782mg
78%

Manganese
0.96mg
48%

Vitamin B1
0.44mg
30%

Folate
116µg
29%

Vitamin C
22mg
28%

Calcium
273mg
27%

Selenium
17µg
24%

Fiber
6g
24%

Iron
4mg
22%

Vitamin B2
0.37mg
22%

Vitamin B3
4mg
21%

Copper
0.29mg
15%

Vitamin B6
0.28mg
14%

Magnesium
50mg
13%

Vitamin B5
1mg
13%

Vitamin A
613IU
12%

Zinc
1mg
12%

Potassium
410mg
12%

Vitamin E
1mg
9%

Vitamin B12
0.45µg
7%

Vitamin K
7µg
7%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

English Berry Trifle
Cheesy Potato Corn Scones
Buffalo Ranch Chicken Dip
Citrusy Pecan Garbanzo Couscous: A Salad For Cold Weather
Dried Fruit and Ginger Scones
Classic scones
Skinny Green Monster Smoothie
Fluffy frittata with spinach
Savory corn and chives muffins
Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups
Food Trivia

Eating fast food regularly has the same impact on the liver as hepatitis.

Food Joke

Remember: You can eat your way out of almost any problem.

Popular Recipes
Giniling na Baboy

Kawaling Pinoy

Brownie and Candy Cane Ice Cream Baked Alaska

Completely Delicious

Braised Beef with Red Onion Gremolata

Restless Chipotle

Wild apple preserve

Jul's Kitchen

Lemon Meringue Ice Cream Pie with Toasted Pecan Crust

Deliciously Organic