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Tamale Cornbread Dressing
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Brief Description
James Lehr's version of Mother Jane's Prescriptions for Hunger recipe for cornbread dressing; his twist adds crumbled tamales.
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Main Ingredient
cornbread
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Category: Side dishes
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Cuisine: Southern
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Prep Time: 45 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Nov 01, 2015
Number of Servings:
Ingredients:
- 3 tablespoons - bacon drippings
- 3 cups - cornmeal
- 2 cups - flour
- 4 teaspoons - baking powder
- 1 tablespoons - salt
- 4 - eggs beaten
- 2 cups - milk
- 1/4 cups - vegetable oil
- 1 - pan of cornbread, above
- 5 slices - day-old white bread
- 1/2 cups - butter
- 2 - yellow onions chopped
- 2 cups - celery chopped
- 3 tablespoons - Worcestershire sauce
- 1 tablespoons - black pepper
- 1 1/2 teaspoons - poultry seasoning
- 4 - eggs beaten
- 3 cups - chicken broth
- 6 - pork tamales crumbled
Directions:
To Prepare Cornbread:
Heat oven to 400 degrees and grease a 10-by-14-inch pan. In a large bowl combine all cornbread ingredients and stir well. Turn dough out into baking pan. Bake for 25 minutes or until just browned at edges and firm at the center. Cool thoroughly; crumble into a large bowl.
To Prepare Dressing:
Cut white bread into cubes and add to crumbled cornbread, mixing well; set aside.
Melt butter in a large skillet and saute onions and celery, cooking slowly over low heat. Add to the bread mixture, along with Worcestershire sauce, pepper and poultry seasoning. Mix well and add eggs, stirring well.
Add enough chicken broth to make a smooth batter consistency (start with 2 cups and add more as needed). Add crumbled tamales and more broth, if necessary.
Pour into a very large greased baking pan and bake at 400 degrees F until dressing is browned, about 30-40 minutes. Serve warm.
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