Jalapeno and Cherry Pepper Cornbread Stuffing (GF)

Jalapeno and Cherry Pepper Cornbread Stuffing (GF)

(6-8 servings)

Ingredients:

1 box (12 oz.) box Gluten-Free Cornbread Mix

4 tbsp. Unsalted Butter

1 stack Celery, diced

1 medium Onion, diced

2 cloves Fresh Garlic, minced

Salt and Pepper, to taste

1 can (4 oz.) Pickled Jalapeno Peppers, sliced

4 Pickled Cherry Peppers, diced

1 tbsp. Fresh Sage, chopped

1 cup Corn Kernels, fresh or frozen

1½ cups Chicken Broth

2 large Fresh Eggs, beaten

Directions:

Make cornbread according to the package instructions.  Cool and then cut into ½ -inch cubes.  In a large skillet over medium-high heat, melt the butter and toast the cornbread cubes.  Put the toasted cubes in a greased casserole dish.  In the same skillet, sauté celery, onion and garlic over medium heat until translucent.  Season with salt and pepper.  Add the vegetables, peppers, sage and corn to the casserole dish.  In a large bowl, combine broth and eggs and pour over the cornbread mixture.  Gently fold to combine, cover and place in a pre-heated 375-degree oven for 35 minutes.  Uncover dish and place under broiler for about 5 minutes or until golden brown.

Note:               This stuffing is spicy, so if you’re not a big fan of heat, you might cut back on the amount of peppers you use.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________