Corn Bread And Jalapeno Stuffing Food

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.

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.

BACON-JALAPENO STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
• In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
• Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
• Pour in the chicken broth and simmer until step 5.
• In a large bowl, mix the eggs, pepper jack cheese and the bacon.
• Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
• Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

SPICY CORNBREAD STUFFING

Steps:

• Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
• In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
• Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
• Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

BACON-JALAPENO STUFFING

Steps:

• In a large deep skillet, saute 1/4 pound diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
• Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks, 1 diced jalapeno, 1 tablespoon thyme and 3/4 teaspoon chili powder; cook 5 minutes.
• Pour in 3 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 2 eggs, 1 cup diced pepper jack cheese and the bacon.
• Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

CORN BREAD AND JALAPENO STUFFING

Steps:

• Crumble corn bread and set aside.
• Heat butter in deep skillet and add onions and garlic. Cook, stirring, until onions are wilted.
• Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to onion mixture and cook, stirring often, about 2 minutes.
• Add green peppers and celery and cook, stirring often, about 3 minutes. Remove from heat and let stand briefly. Add parsley, chopped jalapeno peppers, corn bread, cream-style corn, hard-cooked eggs, cheese and raw eggs. Blend well. Add salt and generous grinding of pepper. Add broth and blend well.