Margarita’s Thanksgiving Jalapeño Cornbread Dressing
Does your family say dressing or stuffing? Either way, your tastebuds will say "!Delicioso!" to this Tex-Mex version of a Turkey Day staple.
Ingredients for all the Jalapeño Veggie Goodness going into your Stuffing
- 6 jalapeños veins and seeds removed, minced
- 1 large red bell pepper sliced thing
- 1 green pepper sliced thin
- 1 head of garlic smashed with a pinch of salt (if you freeze it first, it’s easier to smash)
- 7 scallions chopped or 1 medium onion, chopped
- l can of whole corn thoroughly drained, or 16 oz. of frozen
- 1 tablespoon ginger minced
- 3 tablespoons neutral oil
- 1 handful fresh sage leaves chiffonade
- 32 oz. vegetable stock
Ingredients for the Cornbread
- 4 cups yellow corn meal
- 4 cups all purpose flour or bread flour
- 4 tablespoons of sugar
- 5 tablespoons of baking powder
- 1 tablespoon and 1 teaspoon of salt
- 4 cups of milk
- 2 lemons zest and juice
- 4 large eggs
- 1 cup of neutral oil
Reserve the sage and vegetable stock.
Sauté the remaining vegetables in a large, very clean pan with the oil, and let rest while you make the cornbread.
Making the Cornbread
Preheat oven to 425°F.
Combine all dry ingredients and mix together thoroughly.
Combine wet ingredients in a larger bowl and mix together thoroughly.
Slowly add dry ingredients to wet, mixing thoroughly. Check at 45 minutes. If it is getting too dark but the inside is still uncooked, lower temp to 375°F until it is baked through, about 1 hour. Let cool for 1 hour.
Making the Stuffing
When you are ready to bake the stuffing/dressing, combine the cornbread, sautéed veggies, vegetable stock, and sage, mixing well.
Add to oiled pans and bake at 375°F until the top is nicely browned and crunchy, about 30 minutes.