Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
Step 2
Combine cornbread mix 1 cup milk and eggs in a bowl. Mix until well blended; batter will be lumpy. Pour into the prepared pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean 20 to 25 minutes. Remove and let cool enough to handle 15 to 30 minutes. Crumble and set aside in a bowl.
Step 4
Reduce the oven temperature to 350 degrees F (175 degrees C).
Step 5
Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels reserve 2 tablespoons grease in the pan. Let bacon cool slightly about 5 minutes; crumble and set aside.
Step 6
Heat reserved bacon grease over medium-high heat. Cook onion bell pepper and celery in the hot grease until soft 5 to 7 minutes. Set aside.
Step 7
Melt 6 tablespoons butter in a large saucepan over medium heat. Add corn cream-style corn remaining milk chopped jalapenos pimentos sugar and salt. Cook until heated through 5 to 7 minutes. Stir in bacon and sauteed vegetables. Stir in 2 cups crumbled cornbread. Transfer mixture to a baking dish.
Step 8
Melt remaining butter and stir into remaining 1/2 cup crumbled cornbread; sprinkle over stuffing mixture.
Step 9
Bake in the preheated oven until crumbs are light brown about 10 minutes. Garnish with sliced jalapenos.