This Cornbread and Jalapeño Dressing Recipe is a flavorful side dish that perfectly complements your Thanksgiving meal. The combination of sweet cornbread and spicy jalapeños creates a delightful contrast that your guests will love.
The recipe is simple to follow and can be made ahead of time, making it a great addition to your Thanksgiving Recipe lineup.
Savory Cornbread and Jalapeño Dressing
This dressing features crumbled cornbread mixed with sautéed vegetables, jalapeños, and broth, resulting in a moist and flavorful dish. It takes about 1 hour to prepare and serves 8 people.
Ingredients
- 4 cups cornbread, crumbled
- 1 cup diced onion
- 1 cup diced celery
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/4 cup unsalted butter
- 2 cups chicken or vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and jalapeños. Sauté until the vegetables are softened, about 5-7 minutes.
- Combine Ingredients: In a large bowl, combine the crumbled cornbread, sautéed vegetables, sage, thyme, salt, and pepper. Gradually add the broth until the mixture is moist but not soggy.
- Transfer to Baking Dish: Pour the dressing mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown.
- Serve: Let the dressing cool slightly before serving. Garnish with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 servings
- Calories: 250kcal
- Fat: 10g
- Protein: 5g
- Carbohydrates: 35g
