Tamale and Jalapeo Cornbread Dressing
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Prepare the cornbread in advance, or use store-bought cornbread, and crumble it into a large mixing bowl.
Shuck the tamales, crumble them into bite-sized pieces, and add them to the bowl with the cornbread.
In a large skillet, melt the butter over medium heat. Add the chopped onion and diced jalapeños. Cook until soft, about 5 minutes.
Stir in the minced garlic, ground cumin, and chili powder. Cook for another minute, stirring frequently to avoid burning the garlic.
Add the sautéed vegetables to the bowl with the cornbread and tamales. Stir in the chopped cilantro, salt, and black pepper.
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.
Beat the eggs in a small bowl, then fold them into the dressing mixture to help bind it together.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the dressing is set in the center.
Remove the dressing from the oven and let it cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 10054 mg | 437% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 48.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1723 mg | 133% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2405 mg | 51% | |
*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.
