Mexican Corn Bread Stuffing with Jalapeños Recipe
Prep time
Cook time
Total time
This easy twist on an American Classic adds loads of flavor. Plus, get my easy tips on browning your bird, and getting meat that falls off the bones.
Recipe type: Side Dish
Cuisine: American
Serves: 6
  • 5 Tablespoons butter
  • 1 Tablespoon of poultry seasoning
  • ¾ Red bell pepper diced
  • ¾ Orange bell pepper diced
  • ¾ Yellow bell pepper diced
  • 1 Medium Yellow Onion diced
  • 3½ to 4 Cups of dried crumbled cornbread (or a 14 oz. bag)
  • 2 Tablespoons of diced La Morena® Sliced Jalapeños from a 28 oz. can
  • Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs Container - you will use 2 Teaspoons in the recipe
  • 2 Cups Hot Water (you will dissolve the Knorr® Tomato with Chicken Granulated Bouillon in the water to create a chicken broth)
  1. Mix the Chicken Broth. Heat two cups of water in the microwave until steaming hot. Usually, this only takes two minutes (microwave ovens vary). Add two teaspoons of Knorr® Tomato with Chicken Granulated Bouillon and stir the mix until completely dissolved. Set aside.
  2. Chop the vegetables. Rinse all produce thoroughly and chop everything (bell peppers and onions) into ½" square pieces. Use a pair of tongs to select approximately four to five Jalapeños from the can of La Morena® Sliced Jalapeños and use a pair of kitchen scissors to cut them into ¼" - ½" square pieces.
  3. Cook the vegetables. Melt the butter in a large frying pan. Make sure to select a pan large enough to hold all the ingredients including the crumbled cornbread stuffing. Once the butter is melted, add the poultry seasoning. Stir in the seasoning and then add the bell peppers, onions, and jalapeños. Sauté everything until the vegetables are tender. Stir and mix the vegetables over medium-high heat for somewhere between five and eight minutes.
  4. Add the chicken broth. Once the vegetables are tender, pour in the chicken broth. Bring everything to a boil stirring slowly. Once completely mixed a bubbling, try off the heat.
  5. Add the cornbread. Add the crumbled cornbread to the mixture and gently stir and fluff with a fork. You want the moisture and vegetables to be evenly distributed throughout the cornbread stuffing.
  6. Visit the recipe for bird-browning tips!
Recipe by Happy and Blessed Home at