Zubereitung

1. 1

   Preheat oven to 350F (175C).

2. 2

   Melt butter in a large skillet over medium high heat.

3. 3

   Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.

4. 4

   Add pecans and cook for one minute more.

5. 5

   Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.

6. 6

   Add enough chicken broth to moisten; about 1 cup.

7. 7

   Use as a stuffing or spoon into a greased baking dish.

8. 8

   Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes.

9. 9

   Serve hot.