Cranberry & Jalapeno Cornbread Dressing: A Sneak Peek From Chef Judson Todd Allen’s ‘Spice Diet’

cranberry jalapeno cornbread dressingOne holiday dish that seems to give many home cooks nightmares is cornbread dressing. From it being dry and crumbly to lacking flavor, this dish pulls in the sweetness of cranberry and spiciness of jalapeno to deliver a rich and moist dressing. It can be served as a stand alone side dish or for a heightened gastronomic experience, it is stuffed inside of small Cornish hens and roasted to perfection.

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


Cornbread Ingredients

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

Dressing Ingredients

2 cups seasoned croutons
1 medium yellow onion, diced
3/4 cup celery, diced
1/4 cup Jalapeno pepper
3/4 cup red bell pepper
1/2 cup dried cranberries
4-5 cups chicken stock
4 – eggs, beaten
1/4 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