Author Adapted by Lisa Fain from an Austin Chronicle recipe
1/2medium yellow onion, diced
4cupscrumbled cornbread (1/2 of a baked 10-inch skillet)
3jalapeños, seeded and diced
1cupfrozen corn kernels
4ouncespepper Jack, shredded (1 cup)
6beef, pork, or chicken tamales, chopped
2cupsturkey or chicken broth
Preheat the oven to 350° F.
In a large cast-iron skillet, melt the butter on medium-low heat. Add the onions to the skillet and cook until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Once cooked, remove the skillet from the heat and transfer the cooked onions and garlic to a large bowl. Add to the large bowl the crumbled cornbread, cumin, sage, cilantro, corn kernels, diced jalapeños and pepper Jack cheese. Stir until well combined. Gently stir in the chopped tamales, and return the dressing to the skillet. (Alternatively, you can place the dressing in a greased 9×9 baking dish.)
Pour over the dressing the chicken broth and gently stir to combine. Adjust seasonings and add salt and pepper to taste. Cover the skillet with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes or until top is lightly browned and the edges are crisp.