Jalapeno Cornbread Stuffing

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Appetizers & Sides

Jalapeno Cornbread Stuffing

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Certified Organic®

Some like it hot- which makes this jalapeno cornbread stuffing a perfect side dish. It’s a quick and easy way to spice up your Thanksgiving dinner!

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

MIN

116

Serves

8

For Cornbread

1 cup	Cornmeal
1 cup	All-purpose flour
2 tsp.	Baking powder
1 tsp	Sea salt
½ cup	Melted unsalted butter
1/3 cup	Honey
1/2 cup	2% Milk
2	Phil’s Free Range Organic Large Eggs

For Cornbread Stuffing

4 tbsp	Unsalted butter + extra for greasing
1 cup	Chopped celery
1 cup	Chopped sweet yellow union
2 cloves	Garlic, minced
2 tbsp	Chopped jalapeno
2	Phil’s Free-Range Organic Large Eggs
1 cup	Chicken stock
1/2 tsp	Salt
1/4 tsp	Cracked black pepper
1/2 tsp	Dried thyme
1/4 tsp	Dried sage
6 cups	Crumbled cornbread
1 1/2	Shredded sharp cheddar cheese

Directions

Step-1

Start by making cornbread: Preheat oven to 350F and line an 8×8 baking pan with parchment paper. In a medium mixing bowl add cornmeal, flour, baking powder and sea salt. Whisk to combine. Whisk butter and honey in a separate large mixing bowl. Whisk in milk and eggs until just combined. Gradually stir in dry ingredients.

Step-2

Pour mixture into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cornbread in the pan for 10 minutes. Invert onto a cooking rack and cool completely at room temperature. Reduce oven heat to 200F.

Step-3

Slice cornbread into large squares and break into bite sized pieces using hands. Place on a parchment paper lined baking sheet. Bake for 20 minutes to dry cornbread. This will help to prevent a soggy stuffing. Cool cornbread at room temperature while preparing other ingredients

Step-4

Increase oven to 350F and lightly grease a 9×9 glass casserole dish with butter. Heat butter over medium heat in a large skillet. Add celery and onions. Saute 10 minutes or until tender. Stir in garlic and jalapeno and saute 1 minute longer. Remove from heat and cool for 5 minutes.

Step-5

In a large mixing bowl, whisk together eggs, chicken stock and salt, pepper, thyme, rosemary, and sage. Stir in cornbread and sauteed vegetables until evenly moistened. Fold in shredded cheddar cheese.

Step-6

Pour over mixture into prepared dish and bake for 25-30 minutes, until stuffing is golden brown on top. Serve.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.