Cornbread stuffing with jalapeños and cheddar is a bold, flavorful twist on a classic Thanksgiving side dish. The sweetness of cornbread combines with the heat of jalapeños, the sharpness of cheddar cheese, and the savoriness of herbs to create a stuffing that’s comforting and vibrant. Perfect for holiday meals or any festive gathering, this dish is sure to stand out and delight your guests.

1. Ingredients for Cornbread Stuffing with Jalapeños and Cheddar

For the Cornbread

Cornmeal: 1 cup.
All-Purpose Flour: 1 cup.
Sugar: 2 tablespoons.
Baking Powder: 1 tablespoon.
Salt: ½ teaspoon.
Buttermilk: 1 cup.
Egg: 1 large, lightly beaten.
Butter: ¼ cup, melted.

For the Stuffing

Cornbread: 6 cups, cubed and dried (store-bought works too).
Jalapeños: 2–3, finely chopped (adjust for spice level).
Cheddar Cheese: 1½ cups, shredded.
Butter: 3 tablespoons, for sautéing.
Onion: 1 medium, finely chopped.
Celery: 3 stalks, diced.
Garlic: 2 cloves, minced.
Chicken or Vegetable Broth: 1½ cups, warmed.
Eggs: 2 large, lightly beaten.
Fresh Herbs: 1 teaspoon each of chopped thyme and parsley (or ½ teaspoon dried).
Salt and Pepper: To taste.

2. How to Make Cornbread Stuffing with Jalapeños and Cheddar

Step 1: Prepare the Cornbread

Preheat your oven to 375°F (190°C). Grease an 8-inch baking dish or skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Add the buttermilk, egg, and melted butter, stirring until just combined.
Pour the batter into the prepared dish and bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool completely, then cube and dry in the oven at 300°F (150°C) for 15 minutes.

Step 2: Sauté the Vegetables

In a large skillet, melt the butter over medium heat.
Add the onion, celery, and jalapeños. Sauté for 5–7 minutes, or until softened.
Stir in the garlic and cook for an additional 1 minute.

Step 3: Mix the Stuffing

In a large mixing bowl, combine the cubed cornbread, sautéed vegetables, shredded cheddar, thyme, and parsley.
Pour in the warmed broth and lightly beaten eggs. Toss gently until evenly moistened.

Step 4: Bake the Stuffing

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Transfer the stuffing mixture to the prepared dish, spreading it into an even layer.
Bake uncovered for 30–35 minutes, or until the top is golden and slightly crisp.

3. Tips for Perfect Cornbread Stuffing

Dry the Cornbread Properly

Drying the cornbread ensures it absorbs the broth without becoming soggy. If you’re short on time, use store-bought cornbread and toast it lightly in the oven.

Adjust the Spice Level

For a milder stuffing, remove the seeds and membranes from the jalapeños, or substitute them with diced green chilies.

Use Quality Cheese

Freshly shredded cheddar melts better and has a more robust flavor than pre-shredded varieties.

Don’t Overmix

Toss the stuffing ingredients gently to keep the cornbread cubes intact and maintain the dish’s texture.

4. Flavor Variations

Southwestern Cornbread Stuffing

Add black beans, corn kernels, and a pinch of chili powder for a Southwestern twist.

Sausage Cornbread Stuffing

Brown ½ pound of crumbled sausage and mix it into the stuffing for extra richness.

Herbed Cornbread Stuffing

Enhance the herb flavors by adding fresh rosemary or sage.

Vegetarian Cornbread Stuffing

Use vegetable broth instead of chicken broth and add sautéed mushrooms for a meaty texture.

5. Serving Suggestions

Pair with Main Courses

Roast Turkey: A classic pairing that highlights the stuffing’s sweet and savory notes.
Glazed Ham: Complements the cornbread’s richness with its sweet glaze.
Grilled Chicken: A lighter option that still pairs well with the bold flavors.

Complementary Sides

Cranberry Sauce: Adds a tart contrast to the cheesy, spicy stuffing.
Mashed Potatoes: Balances the spice with creamy texture.
Roasted Vegetables: Provides a fresh, crisp contrast to the stuffing’s richness.

6. Storing and Reheating

Refrigerating

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.

Freezing

Freeze the fully baked stuffing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the stuffing in a 350°F (175°C) oven, covered with foil, for 15–20 minutes. Remove the foil for the last 5 minutes to crisp the top.

7. Making Ahead for Gatherings

Prepare the Components in Advance

Bake and cube the cornbread 1–2 days ahead, and sauté the vegetables up to a day in advance.

Assemble Before Baking

Combine all ingredients and refrigerate the stuffing in the baking dish. Bake fresh on the day of your gathering for the best flavor and texture.

FAQs: Cornbread Stuffing with Jalapeños and Cheddar

1. Can I use store-bought cornbread?
Yes, store-bought cornbread saves time and works perfectly for this recipe.

2. Can I make this gluten-free?
Yes, use a gluten-free cornbread mix and ensure your broth and other ingredients are gluten-free.

3. How do I reduce the spice?
Remove the seeds and membranes from the jalapeños or substitute with mild diced green chilies.

4. Can I add meat to this stuffing?
Absolutely! Crumbled sausage, bacon, or diced ham work wonderfully.

5. How do I keep the stuffing moist?
Add enough broth to moisten the cornbread without making it soggy. Cover the dish with foil if it starts to dry out while baking.

6. Can I add other cheeses?
Yes, pepper jack or Monterey Jack cheese makes a great substitute for cheddar.

7. How do I make the stuffing extra crispy on top?
Drizzle melted butter over the top before baking for a golden, crispy finish.

8. Can I make this dairy-free?
Yes, use plant-based butter and omit the cheese, or substitute with a dairy-free cheese alternative.

9. Can I use pre-cubed stuffing mix?
Yes, but the unique flavor of homemade cornbread makes a big difference in taste.

10. What’s the best way to serve this stuffing?
Serve it warm straight from the oven, garnished with fresh parsley or cilantro for a festive touch.