Cornbread Stuffing with Chorizo and Chiles

Cornbread Stuffing with Chorizo and Chiles

This cornbread stuffing recipe is sure to be a hit at your Thanksgiving table. Try Cornbread Stuffing with Chorizo and Chiles - it will spice up a boring, traditional meal.

Cooking Time1 hr


  • 3/4 pound Chorizo sausage
  • 2 cups yellow cornmeal (stoneground preferably)
  • 2 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 4 large eggs, slightly beaten
  • 1/2 cup unsalted butter, melted
  • 2 cups canned cream-style corn
  • 2 cups pepperjack cheese, grated
  • 8 green chiles, diced
  • 1 cup onion, minced
  • 1/2 cup cilantro, chopped


  1. Preheat oven to 350 degrees F.
  2. Cook chorizo thouroughly.
  3. Cut to 1/4 inch slices.
  4. Mix cornmeal, salt, baking powder and baking soda in medium bowl.
  5. Combine chorizo and remaining ingredients.
  6. Add cornmeal mix and completely blend.
  7. Divide between two oiled baking pans.
  8. Bake approximately 40 minutes, or until toothpick inserted comes out clean.
  9. Cool completely then crumble for dressing.

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