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Jalapeno Cornbread Dressing
Jalapeno peppers add a splash of heat to this hearty and delicious cornbread dressing. To make a lovely presentation, place a small bowl of sliced jalapeno peppers or cranberry sauce in the center before serving. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Cornbread
Prep Time
25 minutes

Cook Time
25 minutes
Servings
servings
Ingredients
Course Cornbread
Prep Time 25 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In large bowl, thoroughly combine crumbled cornbread, crumbled biscuits (or bread slices) and shredded chicken. Set aside.
  3. In medium sized saucepan, combine chicken broth, condensed cream of mushroom soup, condensed cream of chicken soup, and onions. Simmer over medium-low heat for 5 minutes. Stir constantly.
  4. Pour warm mixture over bread crumbs and chicken. Add 3 tablespoons of evaporated milk, beaten eggs, sage, ground black pepper, salt, chopped jalapeno peppers, and celery (if using). Stir mixture until thoroughly combined. NOTE: Place sliced jalapeno peppers in a bowl. Set aside.
  5. Spray 5-cup bundt pan (aluminum) with vegetable oil cooking spray. Grease a cast iron bundt pan with shortening. Do not use vegetable oil because the crust will stick. Place in hot oven for 5 minutes. Preheating helps to thoroughly bake crust.
  6. Carefully remove hot bundt pan from hot oven. Pour in batter. Reduce oven temperature to 375. Bake 20-25 minutes or until edges turn golden brown. Avoid baking too long to prevent dryness.
  7. Remove from oven. Cool at least 10 minutes. Place plate on top of bundt pan. Flip over. Tap to release.
  8. Bundt shape should be firm. Place a small bowl of cranberry sauce, sliced jalapenos or gravy in center. Makes a lovely presentation on dinner table.
  9. Slice with a serrated knife.
  10. Drizzle each serving with hot gravy or chicken stock. Do not drizzle entire bundt “cake” because liquids will soften the shape.
Recipe Notes

~I suggest using my Homemade Self-Rising Cornbread recipe to make this dressing.

~If preferred, use 2 cans (10.5 ounces each) of cream of mushroom soup OR 2 cans (10.5 ounces each) of cream of chicken soup.  Or use 1-1/2 cups of Homemade Cream of Chicken Soup.

~Homemade Cranberry Sauce pairs well with this recipe.

~If using a cast iron bundt pan (pictured before greasing), generously grease with shortening to prevent sticking.  Do not grease with vegetable oil.