Southwestern Cornbread Stuffing
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
13 cups
ingredients
- 12 ounces chorizo sausages (4)
- 2 cups yellow cornmeal
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 4 large eggs, lightly beaten
- 1⁄2 cup unsalted butter, melted
- 2 cups canned cream-style corn
- 2 cups grated monterey jack cheese
- 2 (4 ounce) cans peeled green chilies, diced
- 2 small onions, grated
- 1⁄2 cup minced fresh cilantro
directions
- Heat oven to 350 degrees.
- Cook chorizos in small heavy skillet until browned on all sides. Cut into 1/4-inch slices.
- Mix cornmeal, salt, baking powder, and baking soda in medium bowl.
- Stir chorizos and remaining ingredients together in large mixing bowl until thoroughly blended. Add cornmeal mixture and m ix well. Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
- Bake cornbread until top is browned and wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack, then crumble coarsely for stuffing. (This can be stuffed into turkey. If not all the stuffing fits in the bird or you simply prefer to roast your bird unstuffed, bake the stuffing in a covered casserole at 325-375 degrees for 45-60 minutes, moistend with chicken or turkey broth and/or pan drippings from the turkey.).
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!