- 1 cup (2 sticks) unsalted butter
- 3 cups chopped white onions
- 18 ounces fresh Anaheim chiles (about 6 large), seeded, chopped (scant 4 cups)
- 18 ounces fresh poblano chiles, seeded, chopped (about 3 cups)
- 4 large fresh jalapeño chiles, seeded (if desired), chopped (about 1 cup)
- 1 1/2 tablespoons ground New Mexico chiles
- 1 tablespoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 cup chopped fresh cilantro
- 1 13x9-inch loaf Masa Cornbread (preferably day-old), cut into 1-inch cubes (12 to 13 cups)
- 6 ounces Monterey Jack cheese, cut into 1/3-inch cubes (optional)
- 1 cup low-salt chicken broth
Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD Can be made 1 day ahead. Cool, then cover and chill.
Preheat oven to 375°F. Butter 15x10x2-inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.
Nutritional ContentOne serving contains: Calories (kcal) 485.5 %Calories from Fat 61.7 Fat (g) 33.5 Saturated Fat (g) 14.0 Cholesterol (mg) 160.4 Carbohydrates (g) 35.8 Dietary Fiber (g) 6.2 Total Sugars (g) 11.5 Net Carbs (g) 29.6 Protein (g) 11.7 Sodium (mg) 838.5Reviews SectionNot bad but not great either. There are better stuffings out there. I wouldn't make it again.
Masa Cornbread Stuffing with Chiles - Recipes
This was great, thank you! I feel the same way about masa harina. I bought some a while back to try making fried mussels (didn't work - I was going for the closest I could get to Boston fried clams, but living in Tasmania the best I could do was mussels). Anyhow, I really wanted to use my masa harina so this recipe was perfect! I did increase the baking powder and sugar a bit, to make its proportions match my usual (Fanny Farmer) recipe, and I put a few dried cranberries in one corner, to see if it would work as a breakfast bread thing (I saw a recipe online for cranberry cornbread muffins & wanted to try it)(that worked quite nicely). I like it with pepitas sprinkled on top too. But thanks again!! (Now I need to find a recipe using masa in corn tortillas.)
Pupusas are also a good use of masa harina
have you ever used masa that was "fresh" and not harina? we can buy it in supermarkets here (usually in the meat section, of all places), and it's even better than the harina.
Tamale cornbread dressing
The first time I heard of tamales used as a stuffing was in Mary Faulk Koock’s The Texas Cookbook, where she tells a story about a friend of hers in Amarillo who packs his turkey with dozens of tamales before throwing it on a grill and slathering it with barbecue sauce.
“Brilliant!” I said to myself. “I must try that!”
Of course, with no outdoor space I knew that my opportunities to grill a turkey were limited. But using tamales as a stuffing (or dressing, as we say down South), was very intriguing.
In my family, my uncle is on dressing duty every year so it’s not a dish I’ve spent much time making or refining. But I couldn’t stop thinking about incorporating tamales into the dressing, especially since tamales embrace some of the finer qualities of a dressing with their soft, steamed dough wrapped around a piquant, flavorful filling. And when you throw in some crumbled cornbread and roasted jalapeños, you’ve taken something traditional and elevated it to something unique.
Even though I’ll be celebrating Thanksgiving with my family at my grandma’s farm, I’m a firm believer that feasting well and showing gratitude shouldn’t just be limited to one day. It’s for this reason my friends and I often get together and throw an early Thanksgiving dinner before we travel for the holiday. And when I learned I was on side-dish duty, I knew just what I would make.
A little poking around led me to a few recipes for tamale cornbread dressing. Interestingly, most of them hailed from Austin though I did find one from the Rio Grande Valley. After much thought, I decided to adapt an Austin Chronicle recipe that appealed to me because it had lots of cheese and corn. I also threw in some cilantro, cumin and garlic for more flavor, and in a nod to my uncle’s dressing I swapped out the poblano chiles for jalapeños, which added more fire and pop to each bite.
While I made mine with beef tamales, it would be just as good with pork, chicken, turkey or any other type of tamale that you prefer. This recipe makes enough to serve eight hungry people, though it can easily be doubled if you have a larger crowd.
If you love cornbread and tamales, this dressing is for you. Sure, it’s special enough for the big feast, but I have a feeling it will be making more appearances in my kitchen during the colder months, especially if I have leftover cornbread I want to use. After all, as my uncle says, dressing is one of the ultimate comfort foods.
The Kitchy Kitchen
Last year I had two thanksgivings, back to back. My fiance’s family had a Thanksgiving lunch, and a little later my family had an early Thanksgiving dinner. My family kills it at Thanksgiving. My mom’s stuffing is wonderful, Tina’s pies are next level, and on the whole, we have very high expectations when it comes to Thanksgiving sides. My intention with the Thanksgiving lunch was to taste a little bit of everything, but save room for the Thomas family bacchanalia a little later.
That didn’t really work out.
Steve’s smoked turkey, Sharon’s pecan pie, and Bruce’s spicy cornbread dressing made my steely reserve buckle immediately. It was just too delicious. So yep, I was the person who had two entire Thanksgiving dinners, within two hours of each other. I was too full to feel shame.
Bruce’s stuffing was one of the stand outs from the whole gluttonous day. It’s spicy, a little sweet, and you can eat it by the handful, it’s that delicious. Enjoy!
1 cup (2 sticks) unsalted butter
3 cups chopped white onions
18 ounces fresh anaheim chiles (
6 large), chopped (with seeds for spice)
18 ounces fresh poblano chiles, chopped (with seeds)
1 1⁄2 tablespoons ground new mexico chiles
2 teaspoons coarse kosher salt
3⁄4 teaspoon fresh ground black pepper
3⁄4 teaspoon fresh oregano, roughly chopped
1 cup chopped fresh cilantro
one 13 inch masa cornbread cut into 1 inch cubes, preferably a day old (this is about 8 cups)
6 ounces monterey jack cheese, cut into 1⁄4 inch cubes
1 cup low sodium chicken broth
Preheat oven to 375F. Butter a 15 x 10 baking dish and set aside.
Melt the butter in large skillet over medium heat. Add onions and garlic and sauté until translucent and tender (about 5 minutes). Add the fresh chiles and sauté until they begin to soften (about 12 to 14 minutes). Stir in ground chiles, salt, pepper, oregano, and cumin. Transfer the mixture into a large bowl to cool. Once cool, stir in the cilantro. You can stick it in the fridge to speed up the cooling process.
Add the cornbread to the chili mixture and toss gently. Toss in the cheese. Whisk the eggs and broth together, then pour over stuffing and toss gently to moisten. Transfer stuffing to the buttered dish.
Cover dish with buttered foil, buttered side down. Bake the stuffing until heated through, about 30 minutes. Remove foil and bake until top is golden, about 30 minutes longer.
Put Down the Stove Top Stuffing, and Try These 4 Thanksgiving Recipes Instead
As NPR points out, people can be really picky about the kind of stuffing they like. For ex: white bread vs. corn bread, or rice vs. potatoes. But at the end of the day, your fave kind of stuffing is probably the one you grew up eating.
For Latino families, stuffing is often an accurate reflection of the kinds of flavors we love eating year round. Check out 4 recipes that lots of Latino families are bound to be feasting on this year:
Plátanos can literally be used for anything. In this stuffing recipe, plantains are the main ingredient, while garlic, onions, and peppers give it extra flavor and color. But basically, if you like mofongo, you’ll like this.
Ground Beef, Pork, and Chorizo Stuffing
This is a meaty stuffing that includes ground beef, chorizo, and pork. There’s also a lot of extras, such as fruit, olives, nuts, and herbs. Basically, a lot of things you might find in an empanada.
Check out the full recipe at My Colombian Recipes.
Masa Cornbread with Chiles Stuffing
This cornbread stuffing is made with masa for something a little sweet. The cornbread should be made a day ahead.
Check out the full recipe at Epicurious.
Black Bean Stuffing
A rice-and-bean stuffing is common in Cuban households. While some may add chorizo to the mix, it’s still heavy on the rice and beans.
Watch the video above, or check out this recipe from Three Guys from Miami.
4 Steps For Green Chile Cornbread Stuffing Casserole
- Cubing and baking the leftover cornbread.
- Cooking the sausage and aromatics.
- Mixing the cornbread and sausage mixtures.
- Baking the stuffing casserole.
What Type of Green Chiles and Corn To Use
When it comes to green chiles, I like New Mexico Hatch Green Chiles that have been fire-roasted. If you live in the Southwest, I&rsquom sure you&rsquove probably got your favorite chile roaster on speed dial, but for those of us who don&rsquot have a neighborhood roaster, you can find Hatch diced green chiles in most markets (near the taco ingredients) or online. If you&rsquove got access to decent corn on the cob it&rsquos wonderful in this southwest dressing, but frozen corn kernels work well too.
Once the sausage and aromatics are cooked and tender and the cornbread has crisped and browned on the outside transfer them to a shallow, wide bowl &mdash one that&rsquos about 4&Prime-5&Prime deep and about 14&Prime in diameter. This is large enough to toss the stuffing evenly.
This recipe uses 3 liquids for flavor and moistening of the stuffing &mdash but unlike many stuffing recipes, butter isn&rsquot one of them. I have to be honest&hellip the idea of adding a stick (or two) of butter seems like overkill to me &ndash especially given that most cornbread is already loaded with the stuff. Yes, I want my cornbread stuffing casserole to be tender and moist, but it shouldn&rsquot necessitate enjoying it within arms length of a defibrillator. I&rsquove found that broth (low-sodium &mdash for the same reason) adds flavor without muddying and a single egg helps to bind the ingredients in a cohesive, but not sticky or goopyblend.
Cornbread for Stuffing
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The Best Homemade Cornbread for Stuffing! Savory, hearty buttermilk cornbread perfect for Thanksgiving dressing from scratch and topping skillet casseroles!
From Roast Turkey to Pumpkin Pie, we have all the classic Thanksgiving Recipes you need for a delicious, completely homemade holiday meal from start to finish.
CORNBREAD FOR STUFFING
Forget stale white bread or bland store-bought stuffing mixes, this Southern cornbread recipe is the only one you will want for holiday dressing from here on out. It is unbelievably easy to make and the firm crumb soaks up all the savory flavors while it bakes without getting mushy. This is the perfect Cornbread for Stuffing… and casseroles, skillet dinners, or even salad croutons!
Full disclosure, this Cornbread for Stuffing is not the sweet cornbread that you are use to having as a side dish with barbecue or at a chili cook-off. We all love a sweet, cake-like crumbly cornbread for soaking up Chili and Stew Recipes. But for Southern Cornbread Stuffing you need a tougher, savory cornbread recipe that won’t fall apart as you spoon it on top of your turkey.
This basic Cornbread recipe isn’t just for stuffing, spoon on top of your favorite cast iron skillet dish for a skillet cornbread casserole. Cornbread for Stuffing can be a side dish too! It might not be sweet, but this savory, melt-in-your-mouth Southern-style Cornbread is delicious with your favorite Beef Stew. Bake leftover crunchy cornbread pieces with seasonings for croutons for salad.
The ways to make and use this easy Homemade Cornbread are endless! If you want to serve this Cornbread as a side dish, add your favorite mix-ins like corn or cheese to give it more flavor. We’ve got some of our favorite add-ins in the variations to give you ideas to make this your go-to Homemade Cornbread recipe! A good rule of thumb when adding mix-in ingredients, don’t use more than 1/2 cup add-ins and 1 tablespoon seasoning.
Mexican tamales are purses of masa harina dough cradling a savory or sweet filling, wrapped up in corn husks or banana leaves. Traditional tamal fillings vary by regions of Mexico, from shredded meat and chiles to brown beans, pineapple and corn. Feel free to concoct your own fillings for these tamales or stuff them with Refried Black Beans and Mole Sauce (as pictured). Use true masa harina for your tamales, not corn meal or corn flour. Masa harina is treated with lime and water to loosen the corn hulls and soften the corn kernels, making it easier to form into a dough and rendering the rich niacin nutrients in the corn more digestible.
1 bag dried cornhusks (at least 25)
2 cups masa harina
½ cup coconut oil
1 teaspoon chili powder
¾ teaspoon sea salt
¾-1 cup gluten-free broth (chicken or vegetable)
1. Soak corn husks for several hours or overnight in a large pot of water.
2. In a large food processor or stand mixing bowl, combine masa harina, coconut oil, salt and chili powder. Pulse 1 to 2 minutes or beat until mixture is light and fluffy.
3. Slowly stir in ½ cup vegetable broth while pulsing with the food processor or mixing with a stand mixer. If the dough isn’t holding together or is still crumbly, add ¼ cup more broth. (The dough should hold together when squeezed in the palm of your hand.)
4. Lay 1 soaked corn husk on a board with the tapered end facing you. Scoop out 2 to 3 tablespoons of masa mixture (depending on the size of the husk) and squeeze it in your hand to form an elongated ball of dough. Spread the dough out to 1/8 to ¼-inch thickness in the middle of the husk, leaving at least a ½-inch border on all sides.
5. Spoon about 1 tablespoon Refried Black Beans or other filling of choice in a line down the middle of the masa like a cigar. Drizzle Mole Sauce over top.
6. Bring the 2 long sides of the husks together gently so that the masa curls around the filling like a blanket and the 2 sides of the masa just touch. Spread the husks out again and the masa should stay in the middle, folded around the filling. Bring up the bottom of the husk and fold over the masa. Then fold 1 long side over and then the other long side over, like you’re swaddling a baby. Finally, fold the top of the husk over and flip the tamale to keep that last flap closed.
7. Tear thin strips out of two husks to make “strings.” Tie 2 strings around each tamale to keep the husks closed. Repeat with remaining masa dough and husks.
8. Line a steamer basket with additional husks. Fill the bottom of a steamer or large pot with water and insert the steamer basket. Cover and heat until the water boils and steam forms. Place the individual wrapped tamales inside the basket and cover with additional cornhusks and the lid. Steam 1 to 2 hours. Make sure water levels are OK every 15 minutes or so, replenishing as necessary. Remove a tamale to test for doneness after 1 hour. Tamales are done when they’re still moist but peel away from the husks easily. If not done, return to the steamer basket and continue cooking until done.
9. Serve warm with additional Mole Sauce for dipping.
Each serving contains 126 calories, 8g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 126mg sodium, 12g carbohydrate, 0g fiber, 0g sugars, 1g protein, 8 Est GL.
TIP Store well-wrapped tamales in the refrigerator 3 to 5 days. To reheat, steam about 10 minutes. If frozen, steam about 20 minutes. Reheating time depends on the size of the tamales.
Latino Thanksgiving Recipe Roundup!
Thanksgiving is about family, about giving thanks and about gathering around delicious food and that is something Latinos know a lot of. For me gathering with family and friends around the table always involves making food that connects us to our culture and in my case mis raices chapinas (Guatemalan roots).
Thanksgiving is an American holiday and it is not celebrated in most Latin American countries, but that doesn’t mean you can’t give Thanksgiving a bit of tropical sabor! I believe in food as a way to connect with family and with your traditions, so play around with the ingredients and get some Latino flavor in there or choose one of these great ideas to give this Thanksgiving un toque especial!
Turkey and other options
From chiles to Adobo, these recipes are all ‘pa chuparse los dedos!
Here is a delicious array of Latino inspired stuffing recipes, so hard to choose just one don’t you think?
Chorizo stuffing. Photo by Minimalist on Flicker.
Photo by easterighth on Flicker.
Side dishes with sabor Latino
Photo by Paula Bendfeldt-Diaz for Growing Up Bilingual. All Rights Reserved.
No Flour Cornbread Recipe
- 2 cups yellow cornmeal
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 large egg
- 1/4 cup butter salted or unsalted, melted and cooled
- 1 1/2 cups sour cream
- 4 tbsp honey
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About Deborah L Melian
I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM
This was not good on its own. It was just okay with my pot of beans with ham hocks.
I’m from the south and have made a lot of cornbread. This is similar to cornbread used in stuffing. I eat cornmeal mush, cornmeal pancakes both without flour. I love the hearty taste of cornmeal so that’s not it! Something about this recipe is not right
Hello Sandra! I’m sorry that you felt that the recipe for No Flour Cornbread Recipe failed to taste the way you expected it should. I would say that this recipe is different from the southern versions I too have made in the past. Being that it is made without flour and along with a couple of other non-traditional ingredients, it may seem different to folks who’ve grown up with it from little on. For me as well as a host of other folks who look to gluten free alternative recipes, this seems to fit the bill for what I feel is as close to authentic cornbread as I could get it. I do hope you find a gluten free version that will compliment your recipe of beans with ham hocks–which by the way sounds amazing! Be well!–DLM
Hi! This recipe looks amazing! How can I double the recipe??
Hello Debi! Great question! There are two ways you can do this. First, you can change the number of servings x2 in the upper part of the recipe card. For example, this recipe says 12 servings, then change servings to 24. That will change the amounts in the ingredient list automatically. Or if you want, just double each ingredient, for example: 2 cups yellow cornmeal to 4 cups yellow cornmeal, etc. Hope that helps! Be well!–DLM
HI! Love this recipe! Is the serving size for the whole thing? Or just a square of it?
Hello Glutenfreequeen! The recipe card indicates 12 servings, so you would need to divide the cornbread into 12 equal squares and one of those squares equals one serving. Hope this helps. Be well!–DLM
Does the 4TB honey go in the batter or is that part of the optional topping? Thanks!
Hello Paula: Yes, as it states in the recipe instructions, the four tablespoons of honey is part of the batter ingredients, so you will need to include it when you make this recipe. If you would like to drizzle honey on a slice of this cornbread–go ahead. It’s a delicious inclusion. Be well!–DLM
So easy and delicious. Also did variation adding blueberries rolled in some gluten free flour. Great dessert!
Hello Lorraine! I’m so glad you liked this recipe. You can’t go wrong with adding blueberries! Be well!–DLM
Love this cornbread – can’t stop eating it! I did a few things different, to use what I had on hand. First, I used a little over 1 cup of Bob’s Red Mill organic whole grain corn meal, which is pretty smooth, like a flour. I added the remainders of my course ground corn meal to fill the second cup (and about two teaspoons of oat flour). I believe the course ground meal made a big difference. I would not like it as well if I had used 2 cups of the smoother corn meal.
I used a mashed avocado half in place of the butter. I often replace fats with mashed avocado when baking quick breads and I’ve never been disappointed.
Lastly, I used whole milk plain yogurt instead of sour cream. I make this substitution in any recipe that calls for sour cream.
Results, fantastic. Can’t wait to try adding chiles or jalapenos next time. Thank you for the great recipe!
Hello Cornbread Lover! I’m glad you liked this recipe and that you added your own tweaks to make this recipe your own! Be well!–DLM