2 tablespoons butter, divided
1/2 medium yellow onion, diced
2 cloves garlic, minced
4 cups crumbled cornbread, (1/2 of a baked 10-inch skillet)
1/2 teaspoon ground cumin
1/2 teaspoon dried sage
1/4 cup chopped cilantro
3 jalapeños, seeds and stems removed, diced
1 cup frozen corn kernels
4 ounces pepper Jack, shredded (1 cup)
6 beef, pork or chicken tamales, chopped
2 cups turkey or chicken broth
Salt and black pepper to taste