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Tamale and Jalapeno Cornbread Dressing

Here's how you make Tamale and Jalapeno Cornbread Dressing
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  • Servings: 12
  • Prep: 20m
  • Cook: 60m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 6 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped red bell peppers (stemmed and seeded)
  • 2 cups chopped poblano peppers (stemmed and seeded)
  • 3 large jalapenos, stemmed, seeded and chopped
  • 1 tablespoon chopped fresh sage or 4 teaspoons dried sage
  • 1 1/2 tablespoons dried oregano
  • 6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
  • 3/4 cup chopped fresh cilantro
  • 1 1/2 cups crumbled corn chips (tostadas)
  • 1 1/2 cups frozen corn kernels, thawed
  • 3 cups chicken stock
  • 1 1/4 cups canned cream-style corn
  • 1 dozen pork tamale, unwrapped, chopped in 1-inch chunks
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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