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Southwest Cornbread Dressing
Makes About 12 Cups
*2 tablespoons butter
*5 ribs celery, thinly sliced
*2 cups chopped onions
*16-ounce bag cornbread stuffing mix, prepared according to package directions
*2 cups Fritos corn chips, finely crushed
*1/2 bunch fresh cilantro, chopped
*6-ounce can chopped green chilies
*Salt and pepper to taste
*Chicken stock as needed
*6 tamales (or to taste), sliced into 1/2-inch pieces (optional)
1Preheat oven to 350F degrees. Lightly butter a 3-quart baking dish.
2Heat butter in a large skillet or Dutch oven and saute celery and onions.
3Add prepared stuffing, Fritos, cilantro, green chilies and salt and pepper to taste; toss well, adding chicken stock to make mixture moist.
4Fold in tamales and pile mixture into prepared baking dish.
5Drizzle with extra chicken stock, if needed, to keep dressing moist while baking 15 minutes or until center is hot.
  • Fabulous all year! Great with grilled chicken, pork chops or ribs. People never guess there are Fritos in this dish - they give it lots of depth and a great roasted-corn flavor. For more spice, add chopped jalapenos or roasted, peeled Poblano chilies. You could also add more chopped green chilies to taste.
  • It freezes wonderfully and after defrosting can be table-ready as soon as it heats through. It's great as a left-over; heat and eat as a midnight munchie. Keep a can of cranberry sauce in the refrigerator to serve along side.
  • Source
    Recipe courtesy of Judie Byrd, founder of The Culinary School of Fort Worth, TX and creator of Super Suppers. Visit for information.