Spicy Tamale & Jalapeño Cornbread Casserole
Experience a festive burst of Southwestern flavors with this Spicy Tamale & Jalapeño Cornbread Casserole. Inspired by Jack Gilmore’s cherished family tradition from Z'Tejas in Austin, Texas, this dressing is a crowd-pleaser that elevates any holiday gathering. Packed with vibrant, fresh vegetables and sweet and savory corn in five distinct forms, it combines the comfort of cornbread with a spicy kick from jalapeños and poblano peppers. Topped with crunchy corn chips and chunks of tender pork tamale, this dish is sure to become a staple at your Thanksgiving table and beyond.
N/A
Servings
300
Calories
16
Ingredients
Ingredients
butter
6 tablespoons (melted)
chopped onions
1 1/2 cups (fresh)
chopped red bell peppers
1 1/2 cups (stemmed and seeded)
chopped poblano peppers
2 cups (stemmed and seeded)
chopped jalapeños
3 large (stemmed, seeded, and chopped)
fresh sage
1 tablespoon (chopped or 4 teaspoons dried sage)
dried oregano
1 1/2 tablespoons
crumbled cornbread
6 cups (from one recipe for a 9-inch by 13-inch pan)
fresh cilantro
3/4 cup (chopped)
crumbled corn chips
1 1/2 cups (tostadas)
frozen corn kernels
1 1/2 cups (thawed)
chicken stock
3 cups (heated)
canned cream-style corn
1 1/4 cups
pork tamales
1 dozen (unwrapped and chopped into 1-inch chunks)
salt
to taste
pepper
to taste
Instructions
1
Preheat your oven to 325°F (165°C) and butter a 9-inch by 13-inch baking pan.
2
In a heavy large skillet, melt the butter over medium heat. Add the chopped onions, red bell peppers, poblano peppers, jalapeños, fresh sage, and dried oregano. Sauté until the vegetables are tender and aromatic, about 8-10 minutes.
3
In a large mixing bowl, combine the sautéed vegetables with the crumbled cornbread, stirring gently to combine.
4
Fold in the fresh cilantro, crumbled corn chips, thawed corn kernels, and cream-style corn. Gradually add the warmed chicken stock until the mixture is well-moistened, taking care not to break up the tamales when adding them at the end. Season with salt and pepper to taste.
5
Transfer the mixture into the prepared baking pan, spreading it evenly. If necessary, drizzle a little melted butter over the top for additional moisture.
6
Cover the pan with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and crispy.
7
Let it cool for a few minutes before serving. Enjoy this hearty dish as a unique addition to your holiday feast!
Nutrition Information
16g
Fat
35g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
Spicy Tamale & Jalapeño Cornbread Casserole
What inspired this recipe?
It was inspired by Jack Gilmore’s family tradition from Z'Tejas in Austin, Texas.
What oven temperature is required for baking?
The oven should be preheated to 325°F (165°C).
What size baking pan is needed?
A 9-inch by 13-inch baking pan.
How much butter is used for the vegetables?
6 tablespoons of butter.
Which fresh vegetables are included?
Chopped onions, red bell peppers, poblano peppers, and jalapeños.
How long should the vegetables be sautéed?
About 8-10 minutes or until they are tender and aromatic.
What kind of cornbread is required?
6 cups of crumbled cornbread, equivalent to one 9-inch by 13-inch pan recipe.
Can I substitute fresh sage?
Yes, you can use 4 teaspoons of dried sage instead of 1 tablespoon of fresh sage.
How much cilantro is in the recipe?
3/4 cup of chopped fresh cilantro.
What kind of corn chips are used?
1 1/2 cups of crumbled corn chips or tostadas.
Do I use fresh or frozen corn kernels?
The recipe calls for 1 1/2 cups of frozen corn kernels, thawed.
Is cream-style corn used?
Yes, 1 1/4 cups of canned cream-style corn are included.
How much chicken stock is needed?
3 cups of heated chicken stock.
What type of tamales are used?
One dozen pork tamales.
How should the pork tamales be prepared?
They should be unwrapped and chopped into 1-inch chunks.
How do you prevent the tamales from breaking?
Add the chicken stock gradually and fold carefully at the end.
How many forms of corn are in this casserole?
There are five forms: cornbread, corn chips, corn kernels, cream-style corn, and the masa in the tamales.
Should the pan be covered during baking?
Yes, cover with aluminum foil for the first 45 minutes.
How long does it bake uncovered?
Bake uncovered for an additional 15 minutes.
What is the total baking time?
The total baking time is 60 minutes.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 16 grams of fat per serving.
How many carbohydrates are in one serving?
There are 35 grams of carbohydrates per serving.
How much protein is in this dish?
Each serving provides 7 grams of protein.
What spices are used for seasoning?
Dried oregano, salt, and pepper.
Can I add extra moisture to the top?
Yes, you can drizzle a little melted butter over the top before baking.
When should this casserole be served?
It is perfect for holiday gatherings and Thanksgiving tables.
Should the dish cool before serving?
Yes, let it cool for a few minutes before serving.
Is the dish spicy?
Yes, it has a spicy kick from the jalapeños and poblano peppers.