Jalapeno Cornbread Stuffing Food

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.

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.

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:

• 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.

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.

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.

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.

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.

JALAPENO CORNBREAD

Steps:

• Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside.
• In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
• In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
• Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.