| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 314 | 8g | 3g | 53g |
| sugars | fibre | protein | salt |
| 7g | 6g | 9g | 0.69g |
The playful, sultry dance of the flavors in Spicy Big Jim Pepper and Cornbread Stuffing is why I absolutely adore this recipe. It’s a delightful blend of my heritage and my current home – a magically delicious mixture of Spanish comfort and Caribbean zestiness. This vibrant and sumptuous creation brims with a carnival of textures and aromas that always conjure images of the iridescent beaches of Miami and the lively fiestas of my childhood.
Nutritional Dance
The ingredients of this dish not only lead the fiesta on your palette but are also an ensemble of health benefit all-stars. Big Jim peppers, the star of our stuffing, are a treasure trove of vitamins C and A. The cornmeal brings a significant amount of dietary fiber to the party, essential for digestive health, while the ingredients like onion, garlic, and peppers contribute detoxifying elements and more fiber to support heart health.
Culinary Choreography
One can’t help but admire the culinary choreography at play in creating the Spicy Big Jim Pepper and Cornbread Stuffing. The comforting cornbread meets the punchy Big Jim peppers in a balance that’s akin to the perfect dance partnership. The subtle heat from the optional jalapeños and the cayenne pepper set this dish alight with a Caribbean sunset, taking your tastebuds on a passionate tango of flavors.
This stuffing would make an exciting accompaniment to a roast chicken or a smoky barbecue. I’ve seen it pair beautifully with wood-roasted chicken or even add some character to a simple plate of guacamole and chips. The savory and sweet elements of this recipe also remind me of a traditional Spanish Pimientos de Padrón, small green peppers fried and sprinkled with sea salt, a classic Spanish tapa.
In conclusion, when asked why I love this recipe, the answer is simple – because it’s like a beautifully choreographed dance performance. With every ingredient playing a part, every step carefully measured, and the end product a sight (not to mention taste!) to behold. It’s a celebration of the roots where I come from and the exciting tropical flavors of where I am today.
What You’ll Need
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 4 Big Jim peppers, seeds and membranes removed, finely chopped
- 2 jalapeño peppers, seeds and membranes removed, finely chopped (optional)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 ribs celery, finely chopped
- 1 cup frozen corn kernels, thawed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh cilantro leaves, finely chopped
Method
Step One
Preheat your oven to 400°F (200°C). In a mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda and salt. Stir until all the dry ingredients are thoroughly mixed.
Step Two
Add in buttermilk, melted unsalted butter and egg to the mixture. Stir until the batter is consistent, ensuring there are no lumps remaining. Pour the batter into a greased 8-inch square baking dish. Bake in the preheated oven for about 20 minutes or until golden and firm to touch. Once ready, set it aside to cool completely.
Step Three
While your cornbread is cooling, prepare your peppers. Remove the seeds and membranes from the Big Jim peppers and jalapeño peppers (if desired) and finely chop them. Also, finely chop your large onion.
Step Four
In a large skillet over medium heat, add a touch of oil and sauté the chopped Big Jim peppers, jalapeños, onion, minced garlic, and finely chopped celery until they are soft and translucent. This should take about 5-7 minutes.
Step Five
Add the thawed frozen corn kernels into the skillet and continue to cook for another 2-3 minutes. Next, sprinkle chili powder, ground cumin, dried oregano, and cayenne pepper (if desired) over the vegetables, stirring to distribute the spices evenly.
Step Six
Crumble the cooled cornbread into the skillet and stir to mix all the ingredients together. Gradually pour in the low-sodium chicken broth while stirring. Continue to cook the mixture on low heat until it’s moist and well combined.
Step Seven
Turn off the heat and stir in the freshly chopped cilantro leaves. The Spicy Big Jim Pepper and Cornbread Stuffing is now ready to serve! Enjoy this flavorful dish as a stand-alone meal or use it as stuffing for poultry.
