Description
This Cheesy Jalapeño Cornbread Stuffing is a bold, spicy twist on a Southern staple. Fluffy cornbread meets melty cheese, sautéed veggies, and just the right amount of jalapeño heat. It’s smoky, savory, and potluck-perfect—basically the side dish that steals the show every single time.
Ingredients
6 cups cornbread, cubed (day-old or toasted)
1 tbsp butter
1 small onion, diced
2 celery stalks, chopped
1–2 jalapeños, diced (seeds removed for less heat)
1½ cups shredded cheddar or pepper jack cheese
2 cups chicken or veggie broth
2 eggs, beaten
1 tsp garlic powder
Salt & pepper to taste
Optional: chopped cilantro or green onions for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a skillet, melt butter and sauté onion, celery, and jalapeños until soft (about 5–6 minutes).
In a large bowl, combine cornbread cubes, sautéed veggies, cheese, garlic powder, salt, and pepper.
In a separate bowl, whisk together broth and eggs, then pour over cornbread mixture. Toss gently to coat.
Transfer to baking dish and bake uncovered for 30–35 minutes, until golden and set.
Top with fresh herbs if desired and serve warm.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
Nutrition
- Calories: 340
- Fat: 20g
- Carbohydrates: 30g
- Protein: 11g