Preparation Steps
1
Preheat oven to 350F (175C).
2
Melt butter in a large skillet over medium high heat.
3
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
4
Add pecans and cook for one minute more.
5
Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings.
6
Toss to mix.
7
Add enough chicken broth to moisten; about 1 cup.
8
Use as a stuffing or spoon into a greased baking dish.
9
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.
10
Serve hot.