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Tamale and Cornbread Dressing with Chorizo and The House is in a Frenzy

Tamale Cornbread Dressing

The kids are home. The laundry room is filled with wine. Cases of wine direct by way of Salt Lake City and Vegas and Vail and Napa. In no particular order. We are all exhausted, but happy. We are together and that feels good. Even the dogs know it. The chemistry is still there. Here. Whatever.

Today we are doing some more cooking. I’m not sure why that sentence contains the word  we. Doesn’t matter. Just wanted to throw one more at ya. I’ve been making this tamale cornbread dressing for a lot of years. Way before kids. I found it in an old, very old, Bon Appetit issue that was made for a chicken mole recipe. That is a great one, too. This dressing though is good all the time, but perfect for a Southwest Thanksgiving.

It is easy and quick and if you are looking today for recipes, I know you need easy and quick. Buy some cornbread. Buy some tamales. Buy some chorizo. Chop some onions. Not much more than that is required. This is really, really good. We like having leftovers so we can top this with fried eggs. Or turkey and gravy. Or make dressing patties. But really fried eggs are the best.

I’m heading to the kitchen amidst the sounds of dogs barking and kids talking and the TV as background noise. Until the music starts. Oh, I guess that’s music I hear. Perfect for my ears.

Have a great, Happy Thanksgiving everyone! I have a lot to be thankful for! See you in December! Happy Hanukkah, too! And Happy Anniversary to me!

Tamale Cornbread Dressing

(This picture is unbaked. The baking comes tomorrow when it turns even more gorgeous!)

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Tamale and Cornbread Dressing with Chorizo and The House is in a Frenzy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe
  • Prep Time: 25 minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 - 10 Servings 1x
  • Category: Side Dish
  • Method: Stove top/Bake
  • Cuisine: American



1 8″ pan of cornbread, day old or toast it!

1 pound of chorizo

2 medium onions chopped

4 T butter

1 package of 6 tamales (I use pork with red chile)

1/2 c of raisins soaked in warm water for 30 minutes. Drain before mixing in.

4 T melted butter

1 t ground cumin

1 c chicken broth


Cook onions in 4 T of butter until soft over medium heat. This will take about 20 minutes. Scrape into large greased baking pan, a 13 x 9 or a 14 x 10.

Without washing skillet, put in the chorizo and cook until no pink remains. Pour that over the onions.

Crumble your cornbread and tamales and put that into the baking dish with the onions and chorizo. Stir in your drained raisins.

Take the 4 T of melted butter and stir in the cumin. Now stir that into the stuffing/dressing mixture. Mix it  up well.

Pour over the chicken broth and mix well. Do a taste test. Cover with foil. Bake at 350 about an hour. Remove foil for last 15 minutes if you like this more crispy and crumbly. We are the crispy/crumbly type but you may be the more moist/soft type.

Make sure you have enough saved for breakfast!

More Great Dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother’s Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover’s Twist
Gingerbread Pear Upside Down Skillet Cake


TamaleStuffingPin 1


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Daniela Grimburg

Monday 2nd of December 2013

This recipe is a lifesaver when in a hurry ( and not only when in a hurry) for some special Holiday treat!Looks very tasty and tempting.Hope you had a wonderful Thanksgiving and Happy Anniversary!

Abbe Odenwalder

Monday 2nd of December 2013

Thanks Daniela! It is good in a hurry but truthfully it is good all the time. Don't know why I don't make it more often!

Spicie Foodie

Monday 2nd of December 2013

That's great that you are surrounded by your family. I hope you had a lovely holiday. The recipe sound delicious, thanks for sharing!

Abbe Odenwalder

Monday 2nd of December 2013

Thanks Nancy. I do love my family!

Tricia Buice

Sunday 1st of December 2013

Sounds wonderful Abbe - hope you had a wonderful Thanksgiving!

Abbe Odenwalder

Monday 2nd of December 2013

It is a good one Tricia! Hope you had a great holiday, too!


Sunday 1st of December 2013

Thanks for this, wish I had a bowl myself!!

Abbe Odenwalder

Monday 2nd of December 2013

You could Cquek and start a new trend!

Irina @ wandercrush

Saturday 30th of November 2013

SUCH a good southwestern twist on dressing. I love it. I hope you had a wonderful Thanksgiving and Anniversary with your family, Abbe :)

(And I'm so glad to hear the granola was a success!)

Abbe Odenwalder

Monday 2nd of December 2013

This has been a keeper, Irina! Hope you had a good holiday, too!