Corny Cornbread Dressing

Name: Corny Cornbread Dressing
Ingredients: 2 tablespoons butter or margarine; 6 white bread slices; 1/2 cup butter or margarine; 2 large onions, chopped; 4 large celery ribs, chopped; 3 cups chicken broth; 1 (16-ounce) can cream-style corn; 2 cups corn chips, coarsely crushed; 2 (16-ounce) cans hot tamales, cut into 1/2-inch slices; 3 tablespoons chopped fresh or 1 tablespoon dried sage

10 ingredients

5 steps

Ingredients

2 tablespoons butter or margarine
6 white bread slices
1/2 cup butter or margarine
2 large onions, chopped
4 large celery ribs, chopped
3 cups chicken broth
1 (16-ounce) can cream-style corn
2 cups corn chips, coarsely crushed
2 (16-ounce) cans hot tamales, cut into 1/2-inch slices
3 tablespoons chopped fresh or 1 tablespoon dried sage

Directions

1

Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet.
2

Bake at 350° for 25 minutes or until crisp; cut into 1/2-inch cubes.
3

Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and saute until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.
4

Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 11- x 7-inch baking dish.
5

Bake at 350° for 35 minutes or until golden.