Cornbread Dressing

My Cornbread Dressing is considered an old-fashioned recipe with a little kick of the jalapeno. This recipe is a must on our Thanksgiving table every year.

Tips for Making Cornbread Dressing

• You can make the cornbread way ahead of time and either refrigerate it or freeze it.
• We like to make this recipe in a 10-inch cast iron skillet; however, it would fit in an 8×8 casserole dish.
• Make sure you add enough stock to keep it from being soupy. The extra liquid makes it moist instead of dry. No one likes dry corn bread.

Cornbread vs. Bread Dressing

So this can be a considerable debate across the country, but for this southern girl, it is cornbread dressing all the way. I prefer the texture of the cornbread over the bread dressing. It stays moist but does not get too soggy during cooking.  I also like the flavor of cornbread over other types of bread.

Old-Fashioned Cornbread Dressing with Jalapeno

This cornbread dressing recipe uses all the standard ingredients – onion, celery, thyme, and chicken stock. However, I added some seeded jalapeno, onion, and celery to give it a slightly different flavor and add a little heat.

Ingredients and Substitutions

• Cornbread – I like to make my cornbread the day before. Here is my go-to cornbread recipe. 
• Jalapeno – Fresh jalapenos are best, but if in a pinch, you can use pickled. 
• Chicken Stock – I usually make a batch of homemade chicken stock before Thanksgiving day and have it in the freezer. However, store-bought works well too. 

Instructions 

Put the crumbled cornbread into a large bowl.

Preheat the oven to 325°F—butter a 10” cast iron skillet or an 8×8 inch pan and set aside.

In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery, and garlic, and sauté, stirring constantly, until the vegetables have softened.

Season with salt, pepper, and thyme.

Spoon this mixture over the cornbread and toss lightly with a large spoon.

Add the eggs and toss to blend.

Add half the chicken stock and stir until the mixture is moist, but short of soupy.

Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly browned.

Enjoy!

Old Fashion Cornbread Dressing with Jalapeno

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Ingredients

  

• 4 cups cornbread crumbled
• 2 jalapenos stemmed and seeded and minced
• 6 tbsp butter unsalted
• 2 cups yellow onion diced
• 1 cup celery diced
• 2 garlic cloves minced
• 1 tsp thyme leaves dried
• salt and pepper to taste
• 3 eggs lightly beaten
• 1 to 1 1/4 cups chicken stock

Instructions

 

• Put the crumbled cornbread into a large bowl. 
• Preheat the oven to 325. Butter and 10” cast iron skillet or an 8x8 inch pan and set aside. 
• In a large skillet, heat the butter over medium heat. Add the jalapenos, onions, celery and garlic and sauté, stirring constantly until the vegetables have softened. 
• Season with salt and pepper and thyme.  
• Spoon this mixture over the cornbread and toss lightly with a large spoon. 
• Add the eggs and toss to blend. 
• Add half the chicken stock and stir until the mixture is moist, but short of soupy. 
• Add the remainder as needed to maintain this consistency. Spoon the dressing into the prepared pan. Bake the dressing for 30-40 minutes or until it sets and the top is lightly brown. 

Tried this recipe?Let us know how it was!