Cornbread and cornbread dressing are highlights at Casa Bouquet for big family meals. As a Latina, I enjoy cooking holiday feasts with Latino flavor. This cornbread dressing Latino style has jalapeño and capers for flavor and is our substitute for tamales, nacatamales, hallacas, or humitas. Corn is an important part of Latino cooking, but I’m serving cornbread instead of tortillas! 
I make the cornbread and assemble the dressing and refrigerate the day before our feast. I bake the dressing after the turkey comes out of the oven, while I’m making gravy and the other sides.
You will need a 9 x 13 inch cake pan, a loaf or brownie pan, cookie pan or half sheet, mixing bowl, spoon, sauté pan, and a sharp knife.
Instructions
Preheat the oven to 400 degrees.
In a large mixing bowl, add two boxes Jiffy Corn Muffin mix, eggs, milk, and drained can of sweet corn. You can also make your favorite cornbread recipe, just make sure it’s enough for a 3 quart cake pan.
Tip: all quick breads need very little mixing. The rule of thumb is 20 stirs. Use a spatula or wooden spoon to mix the ingredients until just moistened.
Line the cake pan with parchment paper. Pour in the batter and even it out.
Bake in the center of the oven for 20 to 23 minutes. It should be fairly crisp on top if done. Cool for 10 minutes or so.
Preheat the oven to 250 degrees.
Cut enough of the cornbread to make 2 cups (about 1/3 of the cake pan). Use the remainder of the cornbread for bread at the meal.
Line a half sheet with silicon baking mat or parchment paper. Crumble the cornbread evenly over the pan. The chunks can be about the size of a marble or larger.
Toast in the center of the oven for 15 minutes. The crumbs are ready if they feel crispy, not soft.
Dice jalapeño pepper and banana peppers. Tip: your family might prefer a mix of onion, celery, and bell pepper.
Roughly chop the pecans.
Mince cilantro or parsley.
Heat a spoonful of water in a sauté pan on high. When the water begins to boil, turn the heat to medium high and add olive oil. Immediately add the diced peppers. Cook until softened, lowering the heat if necessary. Add the minced garlic and cook for 30 more seconds.
In a bowl, place the toasted cornbread crumbs, sautéed vegetables, pecans, cilantro, herbs, and capers. Tip: This is also delicious with crumbled cook sausage. Italian, Andouille, chorizo, or linguica work well. To up the Latin flavor, try adding garbanzos, chopped green olives, and raisins. 
Pour 1 cup of chicken broth over and toss lightly. Try not to break up the cornbread chunks.
Grease the loaf pan and pack in the cornbread “bread pudding”. Cover with foil and refrigerate until ready to bake.
Preheat the oven to 400 degrees. Bake the cornbread dressing for 25 minutes. I usually take the foil off for the last 10 minutes.
Makes 4 servings of dressing. Bake a second or third loaf if necessary! Two recipes would fit in the 9 x 13 cake pan.
Recipe
Cornbread dressing Latino style is cooked with jalapeño, pecans, and capers. Start with cornbread made with corn kernels.
Ingredients
- 2 boxes Jiffy Cornbread Muffin mix
- 2 eggs
- 2/3 cup milk
- 1 15 oz can sweet corn
- 2 tbsp olive oil
- 1 jalapeño diced
- 3 banana pepper diced
- 3 cloves garlic minced
- 1 cup pecans chopped
- 1 cup chicken broth
- 1 tbsp capers (or more to taste)
- ¼ cup minced cilantro (or parsley)
- 2 tsp herbs: rosemary, thyme, oregano
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, add two boxes Jiffy Corn Muffin mix, eggs, milk, and drained can of sweet corn. You can also make your favorite cornbread recipe, just make sure it's enough for a 3 quart cake pan.
- Line the cake pan with parchment paper. Pour in the batter and even it out.
- Bake in the center of the oven for 20 to 23 minutes. It should be fairly crisp on top if done. Cool for 10 minutes or so.
- Preheat the oven to 250 degrees.
- Cut enough of the cornbread to make 2 cups (about 1/6 of the cake pan). Use the remainder of the cornbread for bread at the meal.
- Line a half sheet with silicon baking mat or parchment paper. Crumble the cornbread evenly over the pan. The chunks can be about the size of a marble or larger.
- Toast in the center of the oven for 15 minutes. The crumbs are ready if they feel crispy, not soft.
- Dice jalapeño pepper and banana peppers. Tip: your family might prefer a mix of onion, celery, and bell pepper.
- Roughly chop the pecans.
- Mince cilantro or parsley.
- Heat a spoonful of water in a sauté pan on high. When the water begins to boil, turn the heat to medium high and add olive oil. Immediately add the diced peppers. Cook until softened, lowering the heat if necessary. Add the minced garlic and cook for 30 more seconds.
- In a bowl, place the toasted cornbread crumbs, sautéed vegetables, pecans, cilantro, herbs, and capers.
- Pour 1 cup of chicken broth over and toss lightly. Try not to break up the cornbread chunks.
- Grease the loaf pan and pack in the cornbread "bread pudding". Cover with foil and refrigerate until ready to bake.
- Preheat the oven to 400 degrees. Bake the cornbread dressing for 25 minutes. I usually take the foil off for the last 10 minutes.
- Makes 4 servings of dressing. Bake a second or third loaf if necessary! Two recipes would fit in the 9 x 13 cake pan.
Notes
Tip: all quick breads need very little mixing. The rule of thumb is 20 stirs. Use a spatula or wooden spoon to mix the ingredients until just moistened. This is also delicious with crumbled cook sausage. Italian, Andouille, chorizo, or linguica work well. To up the Latin flavor, try adding garbanzos, chopped green olives, and raisins.
Looks yum. I am definitely going to try this on new year’s eve. The last meal I will make in 2016 or the first I will taste in 2017. Thank you for sharing 🙂
Thanks, Muthoni, glad you stopped by! I hope you like it. It goes very well with black eyed peas or black beans too!
Yum! Looks delicious!
Hey Shelley, hope you’ll try it. It’s like a savory bread pudding.