Jack Allens Jalapeno Tamale Cornbread Dressing Recipes

SWEET JALAPEñO CORNBREAD

Steps:

• Preheat oven to 350˚ F.
• Place 1/4 cup butter in the skillet you plan to bake in and put in your oven while it's preheating. As soon as the butter is melted, pour out all but approximately 1 tablespoon butter (which will stay in the skillet) into a small dish and set aside.
• In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.
• In a medium bowl, whisk together oil and 2 tablespoons of reserved melted butter. Add eggs, milk, and sour cream to oil mixture and whisk well. Stir in corn kernels and jalapeños.
• Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated and the corn and jalapeños are evenly distributed. Lightly fold in cheese.
• Spread cornbread batter in buttered iron skillet. It will be somewhat stiff. Pour remaining butter you set aside from step #1 evenly over the top of the batter. Use a brush or the back side of a spoon to ensure the butter is evenly distributed over the top surface of the cornbread batter.
• Bake for 25 minutes or until golden brown and a toothpick poked in the middle comes out clean.

TAMALE AND JALAPEñO CORNBREAD DRESSING

Steps:

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

JALAPENO SPICY CORNBREAD DRESSING

Steps:

• Make the cornbread muffin mixes together in a 9 x 9 pan according to instructions. This can be done 1-3 days in advance.
• Preheat oven to 350 F degrees.
• Crumble the cornbread into a large bowl.
• Cube the bread and add it to the bowl.
• Add the sage to the bread mixture.
• Chop the celery and green onions.
• Saute the celery and onions in the oil until the oil is almost gone.
• Add 1 cup of water to the pan and put a lid on it. Simmer for 7-8 minutes until tender.
• Add the celery/onion mixture to the bread mixture.
• Add the chicken broth, jalapeno juice (from jars of jalapenos), and chopped jalapenos to the mixture.
• Stir until well combined.
• Pour into a greased 9 x 13 pan.
• Add sliced jalapenos on top of the dressing.
• Bake for 30 minutes
• Allow to cool for a few moments before serving.

JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING

Steps:

• Corn bread preparation: Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix. Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves. Stuffing preparation: Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.