2 tablespoons unsalted butter
1 cup red onion, chopped
1 cup celery, finely chopped
3 jalapeno chile peppers, seeded and diced
1 cup toasted pecans, coarsely chopped
8 cups cornbread, crumbled
1/4 cup fresh cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional
1 cup chicken broth, or more as needed
Preheat oven to 350°F (175°C).
Melt butter in a large skillet over medium high heat.
Add onion, celery, and jalapeno peppers and cook until tender, about 5 minutes.
Add pecans and cook for one minute more.
Place crumbled cornbread in a large bowl; add onion-pecan mixture, cilantro and seasonings. Toss to mix.
Add enough chicken broth to moisten; about 1 cup.
Use as a stuffing or spoon into a greased baking dish.
Bake until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.