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This Jalapeno Buttermilk Cornbread Stuffing

kept byDAPHNE

Yields approx. 4 cups


3 cups cornbread, dried out and cubed (store-bought or homemade; see recipe below)
1 onion, diced
1 stalk celery, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeños, finely chopped
2 cloves garlic, minced
1/2 cup chicken stock
2 tablespoons olive oil or butter
kosher salt and freshly ground pepper, to taste
cilantro, garnish

1 cup all-purpose flour
1 cup cornmeal
1 cup buttermilk
1 cup cheddar cheese
1/3 cup sugar
2 large eggs
1 stick unsalted butter
3/4 teaspoon salt
1/2 teaspoon baking soda



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