Tamale Cornbread Dressing

Anna’s Cornbread (member ‘ateupamateur’ on Tasty Kitchen) is, to me, the perfect cornbread for dressing—dense, crusty, and not at all sweet. If you’re using a different cornbread, toast it in the oven for a few minutes before mixing everything together, to give it a little crunch.

Sauté chopped onion in butter and olive oil until slightly caramelized, about 10 to 12 minutes.

Mix onion with cornbread, chopped tamales and herbs in a large bowl, adding salt and pepper to taste. Blend cream with broth, and sprinkle over cornbread mixture. Combine gently.

Butter a baking dish. Add cornbread mixture. Bake at 350 degrees for about 30 minutes, until the top gets a little crusty. This would also be great stuffed into your baked turkey.

We’ll serve this with the jalapeno cranberry salsa that I make every year! The combination is a flavorful, spicy twist on the traditional Thanksgiving meal.