Corny Cornbread Dressing
Ingredients
- 2 tablespoons butter or margarine ⓘ
- 6 white bread slices ⓘ
- 1/2 cup butter or margarine ⓘ
- 2 large onions, chopped ⓘ
- 4 large celery ribs, chopped ⓘ
- 3 cups chicken broth ⓘ
- 1 (16-ounce) can cream-style corn ⓘ
- 2 cups corn chips, coarsely crushed ⓘ
- 2 (16-ounce) cans hot tamales, cut into 1/2-inch slices ⓘ
Instructions
- Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet.
- Bake at 350° for 25 minutes or until crisp; cut into 1/2-inch cubes.
- Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and saute until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.
- Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 11- x 7-inch baking dish.
- Bake at 350° for 35 minutes or until golden.
Nutrition & Diet Analysis (per serving)
688
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).