Best 11 Jalapeno Cornbread Dressing Recipes

JALAPENO SPICY CORNBREAD DRESSING

Steps:

• Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
• Preheat oven to 350 F degrees.
• Crumble the cornbread into a large bowl.
• Cube the bread and add it to the bowl.
• Add the sage to the bread mixture.
• Chop the celery and green onions.
• Saute the celery and onions in the oil until the oil is almost gone.
• Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
• Add the celery/onion mixture to the bread mixture.
• Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
• Stir until well combined.
• Pour into a greased 9 x 13 pan.
• Add sliced jalapenos on top of the dressing.
• Bake for 30 minutes
• Allow to cool for a few moments before serving.

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

JALAPENO-BACON STUFFING

Steps:

• 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.

JALAPEñO CORN BREAD STUFFING

Steps:

• Combine corn bread, bread cubes and chopped eggs in large bowl; mix lightly. Set aside.
• Melt butter in large skillet and sauté onions over medium heat until they have softened. Add garlic and sauté 30 seconds more. Add peppers and celery and cook until tender but still crisp. Season with salt and pepper. Cool slightly.
• Add onion mixture to corn bread mixture, blending well. Stir in beaten eggs and enough stock to moisten lightly.
• Freeze up to a week or refrigerate up to 2 days.
• Bring stuffing to room temperature. To bake outside turkey, place in pan about 10 by 15 inches; cover with foil and place stuffing pan in a larger pan with sides. Pour in enough water to come halfway up side of pan. Bake at 350 degrees for 50 minutes, or, if cooking alongside turkey baking at higher temperature, place in oven 10 minutes before turkey is to be taken out, then reduce to 350 degrees and bake another 30 minutes while turkey rests.

JALAPENO CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
• In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
• Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

JALAPENO CORNBREAD DRESSING

Steps:

• 400 degrees 2 quart baking casserole buttered Preheat oven to 400 degrees. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbead with 2 cups stock. Add more stock if mixture is too dry. It sould be very moist but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or casserole. Bake for 30 minutes or until firm. Recipe By : Texas Home Cooking Posted to bbq-digest V4 #56 Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning

JALAPENO CORNBREAD DRESSING

Steps:

• Crumbled Jalapeno Cornbread
• Preheat oven to 325°F. Oil an 8x8" baking pan.
• Stir Cornbread Mix, egg and milk in a bowl. Stir in corn and 1/4 cup reserved liquid; mix until thoroughly blended.
• Spread evenly in prepared pan; bake 15 to 20 minutes or until cornbread pulls away from sides of pan.
• Remove from oven; yields 3 cups of crumbled jalapeno cornbread.
• Dressing
• Preheat oven to 325°F; oil a 9X13" baking pan.
• Sauté celery and onions in butter; stir in seasonings.
• Mix crumbled jalapeno cornbread in a large bowl; stir in sautéed vegetables and eggs while mixing, add enough broth to reach desired moistness. Mix well.
• Spread into prepared pan or stuff into turkey.
• Bake 30 to 40 minutes, or if stuffed in turkey, follow directions on turkey wrapper; remove from oven.

SOUTHWESTERN CORNBREAD STUFFING (DRESSING)

Steps:

• Preheat oven to 350 degrees f.
• To a large skillet add butter and melt over medium heat.
• Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
• Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
• Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
• Spray a casserole dish with cooking spray and fill with dressing mixture.
• Cover and bake for one hour in a preheated 350 degree oven.
• Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

TAMALE AND JALAPEñO CORNBREAD DRESSING

Steps:

• Melt butter in heavy large skillet over medium heat.
• Add onions, bell peppers, all chiles, sage and oregano.
• Sauté until vegetables are tender.
• Transfer to a bowl with corn bread.
• Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing is too dry, add a little melted butter.
• Place dressing in a buttered 9-inch-by-13-inchbaking pan.
• Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.

JALAPEñO CORN BREAD

Steps:

• Place rack in middle of oven and heat oven to 400 degrees.
• In a bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, corn oil, Monterey Jack and jalapeño; mix well.
• Put butter in 10-by-15-inch baking pan and put it in oven for about 5 minutes to melt. Remove from oven and pour in batter. Bake about 30 minutes, until corn bread begins to pull away from sides of pan and knife inserted near center of pan comes out clean. Cool. Cut into small cubes or larger pieces.