Spicy Jalapeno-Bacon Cornbread Stuffing

Follow our step-by-step guide on how to make Spicy Jalapeno-Bacon Cornbread Stuffing.

1. Step 1

   Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking pan.

2. Step 2

   In a mixing bowl, combine the cornbread mix, 1 cup of milk, and eggs. Stir until well blended; the batter will be lumpy. Pour this mixture into the prepared baking pan.

3. Step 3

   Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool for 15 to 30 minutes before crumbling it into a bowl.

4. Step 4

   Lower the oven temperature to 350°F (175°C).

5. Step 5

   In a large skillet, cook the bacon over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain the bacon on paper towels, reserving 2 tablespoons of the grease in the pan. Allow the bacon to cool slightly, then crumble it and set aside.

6. Step 6

   Using the reserved bacon grease, sauté the chopped onion, bell pepper, and celery over medium-high heat until softened, about 5 to 7 minutes. Set aside once cooked.

7. Step 7

   In a large saucepan, melt 6 tablespoons of butter over medium heat. Add the drained whole kernel corn, cream-style corn, remaining milk, chopped jalapenos, pimentos, sugar, and salt. Cook until heated through, about 5 to 7 minutes. Stir in the crumbled bacon and sautéed vegetables, followed by 2 cups of the crumbled cornbread. Transfer this mixture to a baking dish.

8. Step 8

   Melt the remaining butter and mix it with the remaining 1/2 cup of crumbled cornbread. Sprinkle this mixture over the stuffing.

9. Step 9

   Bake in the oven for an additional 10 minutes, or until the crumbs are light brown. Garnish with sliced jalapenos before serving.