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Cranberry & Jalapeno Cornbread Dressing

QUICK TIP: Use white wine and chicken stock to ensure that your dressing will be moist.

Serves – 6
Preparation Time – 20 minutes
Cook Time – 1 hour 15 minutes



2 cups – flour
1 cup – cornmeal
2 tablespoons – baking powder
½ teaspoon – sea salt
½ cup – sugar
2 sticks – butter, melted
1 ¼ cup – buttermilk
2 eggs



2 cups – seasoned croutons
1 medium – yellow onion, diced
3/4 cup – celery, diced
¼ cup – Jalapeno pepper
¾ cup – red bell pepper
½ cup – dried cranberries
4-5 cups – chicken stock
4 – eggs, beaten
¼ cup – dry white wine
3 tablespoons – olive oil
1 teaspoon – sage
1 teaspoon – garlic, minced
1 teaspoon – thyme
1 teaspoon – poultry seasoning
1 teaspoon – black pepper


To prepare cornbread, preheat oven to 375 degree.

Melt butter in a small pot.  In a mixing bowl, combine wet ingredients.  While stirring, add dry ingredients to the mixing bowl.  Stir until all lumps are gone. You should have a pancake batter like consistency.

Pour batter into an oiled cast iron skillet or baking dish.

To prepare dressing, add oil to a large saute pan.  Add onions, garlic, celery and red peppers and wine; cook over medium heat until tender, about 7 minutes.

In a large bowl, crumble cornbread and add croutons, vegetable mixture, thyme, sage, poultry seasoning, black pepper, jalapenos and cranberries.  Add stock and eggs and stir until well combined.

Transfer dressing to an oiled casserole dish and bake until golden on top and cooked through.

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