Tamale and Jalapeno Cornbread Dressing Recipe

"This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms. I've found this by accident on the internet and have heard from many who were thrilled to finally have his recipe."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (320.1 g)
Calories 421
Total Fat - 23.9 g
Saturated Fat - 5.7 g
Cholesterol - 32.7 mg
Sodium - 1086.6 mg
Total Carbohydrate - 40 g
Dietary Fiber - 5.4 g
Sugars - 8.2 g
Protein - 13 g
Calcium - 51.8 mg
Iron - 2.3 mg
Vitamin C - 21.4 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Melt butter in heavy large skillet over medium heat. Add onions, bell peppers, all chiles, sage and oregano. Sauté until vegetables are tender. Transfer to a bowl with corn bread.

Step 2

Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock. Add tamales at the end and do not break up. Salt and pepper to taste. If stuffing is too dry, add a little melted butter.

Step 3

Place dressing in a buttered 9-inch-by-13-inch baking pan. Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes. Remove foil and bake another 15 minutes, until brown.