Tamale And Jalapeño Cornbread Dressing Recipe

Name: Tamale And Jalapeño Cornbread Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt butter in heavy large skillet over medium heat.
2
Add onions, bell peppers, all chiles, sage and oregano.
3
Saute until vegetables are tender.
4
Transfer to a bowl with corn bread.
5
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
6
Add tamales at the end and do not break up.
7
Salt and pepper to taste.
8
If stuffing is too dry, add a little melted butter.
9
Place dressing in a buttered 9-inch-by-13-inchbaking pan.
10
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
11
Remove foil and bake another 15 minutes, until brown.

1355

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Tamale And Jalapeño Cornbread Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tamale And Jalapeño Cornbread Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions