Bake until the top is golden and crisp.
PHOTOS: TIM CARLSON

Foodie Favorite: Cornbread and Chorizo Stuffing

A perfect side dish to bring to your next holiday party

By Tim CarlsonKENOSHA.COM

Amateur baker and lover of all things food, Carlson enjoys finding new recipes and learning techniques to perfect his love and appreciation for whole foods.

Looking for a tasty side dish to bring to the next holiday party? Here is a new twist on a classic holiday staple.

Ingredients:

For the cornbread

  • 2/3 cup vegetable oil
  • 4 cups stone-ground yellow cornmeal 
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar 
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 4 large eggs
  • 1 1/3 cups milk

For the stuffing

  • 6 Tbsp unsalted butter 
  • 1 pound chorizo (I prefer spicy) 
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced 
  • 2 tsp chili powder 
  • 1 tsp dried sage
  • 1 tsp dried Mexican oregano 
  • 2 large eggs
  • 4-5 cups low-sodium chicken broth
  • 3 Tbsp salted roasted pepitas 
  • Chopped fresh cilantro 
Directions:
  • Make the cornbread: Preheat the oven to 425 degrees and oil a 9 x 13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
  • Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature. 
  • Preheat the oven to 350 degrees and butter a 9 x 13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.

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