Tamale and Jalapeo Cornbread Dressing

Nutriscore Rating: 62/100

Transform your holiday table with this bold and flavorful Tamale and Jalapeño Cornbread Dressing! A Tex-Mex twist on traditional stuffing, this recipe combines crumbled cornbread and savory tamales with spicy diced jalapeños, aromatic sautéed onions, and garlic for a rich, crave-worthy base. Seasoned with ground cumin and chili powder, and finished with fresh cilantro, this dish offers the perfect balance of spice and warmth. Moist and fluffy, thanks to a blend of chicken or vegetable broth and eggs, it’s baked to golden perfection for a show-stopping side dish that pairs beautifully with turkey, roasted chicken, or even a vegetarian feast. Perfect for holiday gatherings or as a unique addition to any comfort-food lineup, this jalapeño cornbread dressing will have your guests coming back for seconds.

Recipe Information

• Prep Time: 20 min
• Cook Time: 45 min
• Total Time: 1 hr 5 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 6 cups Cornbread
• 4 whole Tamales
• 2 whole Jalapeños, diced
• 1 large Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2.5 cups Chicken or vegetable broth
• 4 tablespoons Butter, unsalted
• 0.25 cup Fresh cilantro, chopped
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 large Eggs, beaten

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.

2. Prepare the cornbread in advance, or use store-bought cornbread, and crumble it into a large mixing bowl.

3. Shuck the tamales, crumble them into bite-sized pieces, and add them to the bowl with the cornbread.

4. In a large skillet, melt the butter over medium heat. Add the chopped onion and diced jalapeños. Cook until soft, about 5 minutes.

5. Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute, stirring frequently to avoid burning the garlic.

6. Add the sautéed vegetables to the bowl with the cornbread and tamales. Stir in the chopped cilantro, salt, and black pepper.

7. Pour the chicken or vegetable broth over the mixture, a little at a time, stirring gently until the mixture is moist but not overly wet.

8. Beat the eggs in a small bowl, then fold them into the dressing mixture to help bind it together.

9. Transfer the mixture to the prepared baking dish, spreading it out evenly.

10. Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the dressing is set in the center.

11. Remove the dressing from the oven and let it cool for 10 minutes before serving. Enjoy!

Nutrition Facts

1 serving (259.0g)

Calories		406
% Daily Value*
Total Fat		18.9 g	24%
	Saturated Fat	6.7 g	34%
	Polyunsaturated Fat	2.3 g
Cholesterol		99 mg	33%
Sodium		1117 mg	49%
Total Carbohydrate		47.4 g	17%
	Dietary Fiber	3.4 g	12%
	Total Sugars	7.0 g
Protein		11.1 g	22%
Vitamin D		0.8 mcg	4%
Calcium		185 mg	14%
Iron		3.4 mg	19%
Potassium		296 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1358 cal (42.0%%)

Protein: 353 cal (10.9%%)

Carbs: 1520 cal (47.0%%)