Southwestern Cornbread Stuffing

The Jacobsen team has fully adopted putting our Taco Seasoning in and on everything, even Thanksgiving stuffing. This side is a thoughtful balance of sweet, spicy, and acidity. This can be made veggie-friendly by omitting the meat and using vegetable broth instead of beef broth. 

Pro Tip: Put about ½ cup of leftover cooked stuffing into a waffle-maker and top it with your favorite Jacobsen Co. Raw Honey. 

Makes 8-10 servings

Process

To make the cornbread:

Preheat the oven to 400 degrees. Grease two 9-inch square baking pans and set aside.

Combine cornmeal, flour, Pure Kosher Sea Salt, baking powder, and baking soda in a medium bowl and whisk until thoroughly combined. In a separate large bowl, beat together the eggs, yogurt (or buttermilk), milk, and Raw Honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.

Divide the batter between the two pans and bake for 35-40 minutes until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan completely. Cornbread can be made up to 4 days in advance. 

To make the stuffing:

Preheat oven to 350°F. Break up the cornbread into pieces of varying sizes and set aside. Grease a 9x13 casserole dish and set aside. 

In a large skillet, melt butter over medium-high heat. Saute the onion and peppers until tender. Add ground pork and stir until browned.

Pour ingredients into crumbled cornbread and add the eggs, chicken broth, and seasoning, mix well. Add more broth if the mixture looks too dry. Pour the mixture into a greased casserole dish and bake for 30 minutes. Garnish with diced jalapeno and cilantro and serve immediately.