Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 Summary

50 mins
20 mins
1 hr 25 mins
15 mins
8 cups


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

333 calories; protein 7.6g; carbohydrates 45.5g; fat 14.2g; cholesterol 55.8mg; sodium 943.8mg. Full Nutrition