Name: Southwestern Cornbread Stuffing
Cook time: 1 h 30 min
Ingredients: 4 chorizo sausages; 2 cup yellow corn meal; 2 teaspoon baking powder; 1 teaspoon baking soda; 2 cup buttermilk; 4 large eggs; 1/4 cup unsalted butter, melted; 2 cup canned cream-style corn; 2 cup Monterey Jack cheese, grated; 2 can (4-ounces) green chilies, peeled and diced; 2 small onions, grated; 1/2 cup fresh coriander, minced

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.

Why You'll Love This Recipe

1. Flavor explosion: Southwestern Cornbread Stuffing combines the classic flavors of cornbread with the bold tastes of Southwestern cuisine. The mix of corn, spicy jalapenos, savory sausage, and aromatic spices creates a flavor explosion that will have your taste buds singing with joy.

2. Unique twist on a traditional dish: Why settle for boring old stuffing when you can add a unique twist to your Thanksgiving table? Southwestern Cornbread Stuffing offers a fresh take on a classic dish, adding excitement and flair to your holiday meal.

3. Crowd-pleaser: Whether you're hosting a small gathering or a big feast, Southwestern Cornbread Stuffing is guaranteed to be a hit with your guests. The blend of flavors and textures will have everyone coming back for seconds (and maybe even thirds!).

4. Easy to make: Don't let the complex flavors fool you - this recipe is surprisingly easy to make. With simple instructions and basic ingredients, you can whip up a batch of Southwestern Cornbread Stuffing in no time, leaving you more time to enjoy the holiday with your loved ones.

5. Versatile dish: Southwestern Cornbread Stuffing isn't just for Thanksgiving - it can be enjoyed all year round! Serve it as a side dish at a summer BBQ or as a main course for a cozy winter dinner. The possibilities are endless with this delicious and versatile dish.

Cooking Time1 hr 30 min

Ingredients

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

Instructions

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.