Southwestern Cornbread Stuffing

Southwestern Cornbread Stuffing

Spice up your Thanksgiving stuffing recipe with this delicious dish. Southwestern Cornbread Stuffing is a fantastic, unique addition to any holiday table.

Cooking Time1 hr 30 min


  • 4 chorizo sausages
  • 2 cups yellow corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 cups canned cream-style corn
  • 2 cups Monterey Jack cheese, grated
  • 2 cans (4-ounces) green chilies, peeled and diced
  • 2 small onions, grated
  • 1/2 cup fresh coriander, minced


  1. Preheat oven to 350 degrees F.
  2. Cook chorizos in small heavy skillet until brown on all sides.
  3. Cut into 1/4 inch slices.
  4. Mix corn meal, salt, baking powder and baking soda in medium bowl.
  5. Stir chorizo and remaining ingredients together in large mixing bowl until thoroughly blended.
  6. Add corn meal mixture and mix well.
  7. Divide batter between two well seasoned 10-inch cast iron skillets (or bake in 2 batches).
  8. Bake cornbread until brown on top and wooden pick inserted in center comes out clean, about 40 minutes.
  9. Let cool completely on wire rack then crumble coarsely for stuffing.

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