Tamale-Jalapeño Cornbread Dressing
Category:
Serves 8–10 • Photography by Jenna Northcutt
Recipe courtesy of Jack Allen's Kitchen Chef Jack Gilmore
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 6 tablespoons butter
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped red bell pepper
- 2 cups chopped poblano peppers
- 3 large jalapeños, stemmed, seeded and chopped
- 1 bunch fresh sage, chopped
- 1 1/2 tablespoon dried oregano
- 1 pound cornbread, broken up
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups crushed corn chips
- 1 1/2 cups corn kernels, fresh or frozen (thaw before baking)
- 1 1/2 cups cream-style canned corn
- 3 cups chicken broth (homemade or store-bought)
- 1 dozen tamales (any flavor), heated, shucked and chopped into 1-inch pieces
- Salt and pepper, to taste
Tamale-Jalapeño Cornbread Dressing Directions
- In a large, heavy skillet over medium heat, melt the butter. Add the onions, bell peppers, poblanos, jalapeños, sage and oregano and sauté approximately 15 minutes, until tender.
- Place the cornbread in a large bowl and stir in the sautéed mixture. Mix in the cilantro, corn chips, corn kernels, canned corn and chicken broth.
- Heat the oven to 325° and butter a 9-by-13-inch baking dish. Stir the tamale pieces into the dressing and season to taste.
- Place the dressing in the baking dish, cover with foil and bake approximately 45 minutes. Remove the foil and bake 15 minutes more, until the stuffing has browned. If the stuffing seems dry, add more butter.
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