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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.
Prep Time 45 mins
Cook Time 3 hrs 30 mins
Course Side Dish
Cuisine Mexican
Servings 6


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


Veggie Prep

  • 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.