Blue & Yellow Cornbread Chorizo Stuffing

By kas_9232

Try this festive alternative to holiday stuffing!

*EACH SERVING*
Calories *350*
Total Fat *21g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *31g*
Dietary Fiber --
Sugars --
Protein *10g*
Calcium --

Ingredients

• Blue & Yellow Cornbread:
• 1 1/4 cups blue cornmeal or yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups buttermilk, at room temperature
• 6 tablespoons corn or canola oil
• 1 large egg
• Cornbread Stuffing:
• 6 cups dried blue cornbread cubes
• 6 cups dried yellow cornmeal cornbread cubes
• 3/4 cup chopped cilantro
• 2 tablespoons chopped fresh oregano
• 2 tablespoons olive oil
• 1 large sweet onion, diced (1 1/2 cups)
• 1 1/2 cups fresh or frozen corn kernels, thawed if frozen
• 1 can (16-ounce) hominy, drained
• 10 ounces dried chorizo sausage, casings removed, diced
• 1 small red bell pepper, seeded, diced
• 1 large poblano chile, seeded, diced
• 1 teaspoon kosher salt
• 3 cups reduced-sodium chicken broth, or to taste

Details

Servings 16

Preparation

Step 1

*Blue & Yellow Cornbread*:
*1*.Heat oven to 425°F. Grease an 8-inch square baking pan with nonstick spray.
*2*.Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl until well blended. Whisk in buttermilk, oil, and egg until well blended.
*3*.Spread into pan. Bake 22 to 24 minutes or until a pick inserted into center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto wire rack to cool completely. Let stand on cooling rack at room temperature 2 days to dry out before cutting into 1-inch cubes.

*Cornbread Stuffing*:
*1*.Heat oven to 300°F. Place cornbread on a large baking sheet. Bake 30 minutes, gently stirring cubes twice, until lightly toasted and firm. Cool completely. Place cubes into a large bowl; toss with cilantro and oregano.
*2*.Heat oil in a large skillet over medium heat; add onion, corn, and hominy. Cook 6 minutes, stirring occasionally, or until onion is softened. Add chorizo, bell pepper, chile, and salt; continue to cook 6 minutes, until chorizo is lightly browned. Add cornbread mixture.
*3*.Heat oven to 400°F. Drizzle broth over mixture; gently toss until moistened Spoon dressing into a buttered shallow 2-quart baking dish; cover with foil. Bake 25 minutes. Remove foil and bake 10 to 15 minutes more until stuffing is hot.