Tamale and Jalapeno Cornbread Dressing
Created by Galley_Wench on November 16, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 60m
- Recipe #2659
Ingredients
- 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
How to Make
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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.
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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.
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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.