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