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Cheesy Jalapeño Southern Cornbread Dressing

cheesy jalapeño Southern cornbread dressing - featured image
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This easy Southern cornbread dressing is loaded with sharp cheddar, Pepper Jack cheese, and fresh jalapeños for a cozy, flavorful side dish with just the right amount of heat. Perfect for holidays, potlucks, or any comfort food craving.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 2 large eggs, room temperature
  • 1 cup whole milk (or unsweetened almond milk)
  • 1/4 cup unsalted butter, melted
  • Prepared cornbread (from above, cooled & crumbled)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Pepper Jack cheese, shredded
  • 2–3 medium fresh jalapeños, seeded & diced
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth (low sodium preferred)
  • 1/2 cup sour cream
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F. Grease an 8×8-inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In another bowl, beat 2 eggs and mix in milk and melted butter.
  4. Combine wet and dry ingredients, stirring just until combined. Pour batter into prepared pan and bake for 18-22 minutes, until golden and a toothpick comes out clean. Cool completely.
  5. While cornbread cools, finely chop onion, celery, and jalapeños.
  6. Heat a skillet over medium, add a drizzle of oil, and sauté onion and celery for 5-7 minutes until soft and fragrant.
  7. Add garlic and jalapeños; cook 1-2 minutes more. Remove from heat.
  8. Crumble cooled cornbread into a large mixing bowl.
  9. Add sautéed veggies, cheddar, Pepper Jack, and sour cream.
  10. Pour in chicken broth and gently fold everything together.
  11. In a small bowl, lightly beat 2 eggs and stir into the cornbread mixture.
  12. Season with black pepper and chopped parsley if using.
  13. Preheat oven to 350°F. Grease a 9×13-inch casserole dish.
  14. Spread dressing mixture evenly into dish. If it seems dry, drizzle a little extra broth.
  15. Bake uncovered for 35-40 minutes, until top is golden and cheese bubbles at the edges. If browning too quickly, cover loosely with foil for last 10 minutes.
  16. Let dressing rest 10 minutes before serving.

Notes

For gluten-free, use a 1:1 baking blend instead of all-purpose flour. For vegetarian, swap chicken broth for vegetable broth and use plant-based cheese. If dressing is too wet, bake 5-10 minutes longer; if too dry, add more broth before baking. Make cornbread a day ahead for easier prep. Taste for seasoning before baking and adjust salt or pepper as needed.

Nutrition

Keywords: cornbread dressing, cheesy jalapeño, Southern side dish, holiday recipe, comfort food, Thanksgiving, casserole, easy potluck, spicy cornbread

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