OMG… I just stumbled onto a Jalapeno-Cornbread Stuffing recipe that you simply must try! You can even make a half batch before Thanksgiving just to see if you like it. But I don’t think it will honestly be necessary. It’s THAT good! Trust me on this!

I love spicy-hot food, so for me this IS GOING TO BE OUR STUFFING for Thanksgiving, no doubt about it! I might make a small batch of regular stuffing for those who don’t eat spicy food. Those people don’t know what they’re missing, but hey, more for me!

In this stuffing you add bacon (yes, I said BACON!) diced jalapeno pepper, ancho chili powder, stale white bread cubes, crumbled stale cornbread and diced pepper jack cheese…mix it up…then cover and bake for 30 minutes; uncover for 20 minutes…until golden. Super simple!

Here’s what you need:

1⁄4 lb bacon, diced
2 tablespoons butter
1 onion, chopped
3 celery ribs, chopped
1 jalapeno, diced
1 tablespoon thyme
3⁄4 teaspoon chili powder
3 cups chicken broth
2 eggs
1 cup shredded monterey jack pepper cheese
8 cups white bread cubes, toasted
6 cups crumbled cornbread (unsweetened buttermilk)
salt (to taste)
pepper (to taste)

This awesome recipe is coming to you today thanks to This most definitely is NOT your Grandma’s stuffing! Time to bring a little extra HEAT to the table this Thanksgiving! If that sounds as tasty as it does fun, then be sure to head on over to now for the full instructions. Enjoy!