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Chorizo Corn Bread Stuffing

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Ingredients

  • FOR CORN BREAD:
  • 1 1/2 cups yellow corn meal
  • 1/4 cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 3/4 stick (6 tablespoons) unsalted butter melted and cooled
  • FOR STUFFING:
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 cups chopped onions
  • 8 ounces spanish chorizo
  • 2 cups fresh or frozen corn kernels
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup coarsely chopped flat leaf parsley
  • 2 cups turkey stock or reduced sodium chicken broth

Details

Preparation

Step 1

FOR THE CORN BREAD:
Heat oven to 400 degrees with rack in middle and butter an 8 inch square baking pan.
Whisk together cornmeal flour sugar baking powder and salt in a large bowl.
Whisk together milk egg, and butter in a small bowl and stir into dry ingredients. Pour into buttered baking pan. Bake until golden and a tester comes out clean 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes then turn out onto rack to cool completely.
Cut corn bread into 3/4 inch cubes and put in a large bowl.

FOR THE STUFFING:
Melt butter in a 12 inch heavy skillet over medium heat, then add onions and cook, stirring occasionally until softened, about 8 minutes.
Add chorizo, corn sage, salt, and pepper and cook stirring occasionally, 10 minutes. Remove form heat and add parsley.
Toss chorizo mixture with corn and transfer to a 13x9 inch baking pan. Drizzle with chicken broth.
Bake at 400 uncovered, until golden brown about 30 minutes.

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