Corn Bread Stuffing

Time 1 hour
Yields Serves 6 to 8
Corn Bread Stuffing

Combine the corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in a bowl and soak 3 to 8 hours in the refrigerator.


Heat the oven to 350 degrees.


Cook the bacon in a skillet over medium heat until the bacon is browned. Pour off and reserve the rendered fat.


Add the green onions and jalapenos to the bacon and cook 5 minutes. Remove from the heat and cool.


Add the soaked bread along with the chile powder and chopped pecans to the green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into a casserole dish and drizzle the top with several tablespoons of reserved bacon drippings.


Bake the stuffing until the top is browned and crisp, 30 to 35 minutes. Remove from the oven and cool 15 minutes before serving.

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