Recipes Side Dish Stuffing and Dressing Recipes Jalapeno-Bacon Stuffing 5.0 (1) 1 Review 2 Photos 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. Recipe by TEXXYTOE Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 15 mins Cook Time: 50 mins Additional Time: 20 mins Total Time: 1 hrs 25 mins Servings: 16 Yield: 8 cups Jump to Nutrition Facts 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 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. 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. I Made It Print Nutrition Facts (per serving) 333 Calories 14g Fat 46g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved