Try this Jalapeno Corn Bread Stuffing recipe, or contribute your own.
Suggest a better descriptionPreparation Time: 0:45 Prepare Cornbread: Heat oven to 400-degrees. Grease a 13 by 9-inch baking pan. In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate bowl combine milk, 1/2 cup oil, and the eggs; mix well. Pour milk mixture into flour mixture. Stir ONLY until moistened. Pour into greased pan. Bake 25-30 minutes or until golden brown. Cool on wire rack. When firm enough to handle, cut cornbread into 1-inch cubes. In a large saucepan heat remaining 3 tablespoons of oil over medium heat. Add bacon and fry until crisp. Drain cooked bacon on paper towels and crumble; set aside. Add onions to same pan and saute for 5 minutes, add celery, jalapeno peppers, and oregano; saute 1 minute longer. Stir cornbread and bread cubes into sauteed vegetables. Add just enough chicken broth to moisten stuffing. Cook until heated trough. Sprinkle with bacon; toss lightly and transfer to serving dish.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 350 | ||
Calories from Fat: 147 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 206mg | 63 % | |
Sodium 439.2mg | 15 % | |
Potassium 157.7mg | 4 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 39g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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