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.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hrs 25 mins
8 cups


  • 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


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

  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.

  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.

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

  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.

  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.

  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.

  8. Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.

  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)

333 Calories
14g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 333
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 31%
Cholesterol 56mg 19%
Sodium 944mg 41%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 8g
Vitamin C 12mg 61%
Calcium 68mg 5%
Iron 2mg 10%
Potassium 247mg 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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