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 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
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.