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.
Why You'll Love This Recipe
Here are the top 5 reasons why you should make Cornbread Stuffing with Chorizo and Chiles for your next Thanksgiving feast:
1. Flavor explosion: The combination of spicy chorizo and savory chiles adds a bold and delicious kick to traditional cornbread stuffing. Your taste buds will thank you for this flavorful twist on a classic dish.
2. Unique twist on a classic dish: Tired of the same old stuffing recipe year after year? Give your guests something new and exciting to enjoy with this inventive take on traditional Thanksgiving fare.
3. Easy to make: Despite its impressive flavor, this recipe is actually quite simple to prepare. With just a few easy steps and basic ingredients, you can have a mouthwatering dish ready to impress your guests in no time.
4. Versatile dish: This cornbread stuffing pairs well with a variety of Thanksgiving mains, from turkey to ham to roasted vegetables. It's a versatile option that will complement any meal.
5. Crowd pleaser: Whether you're hosting a small gathering or a large family feast, Cornbread Stuffing with Chorizo and Chiles is sure to be a hit with all of your guests. Its unique flavors and comforting textures make it a crowd-pleasing favorite that everyone will love.
Cooking Time1 hr
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Cook chorizo thouroughly.
- Cut to 1/4 inch slices.
- Mix cornmeal, salt, baking powder and baking soda in medium bowl.
- Combine chorizo and remaining ingredients.
- Add cornmeal mix and completely blend.
- Divide between two oiled baking pans.
- Bake approximately 40 minutes, or until toothpick inserted comes out clean.
- Cool completely then crumble for dressing.
