This chorizo cornbread recipe is as special as it gets when it comes to making cornbread. There is nothing boring about this recipe. The special Spanish ingredient, chorizo offers additional moistness and depth of flavor. A real winner holiday recipe.
This recipe came to life from my love of southern & southwest flavors. We use all the usual ingredients you’d hope to find, but we up the flavor profile. The use of cornbread is my favorite way to make a stuffing/dressing. Guess what? We also use onion bread (optional), which is packed with flavor.
Chorizo, cornbread, onion bread, sage…All very welcome at my Thanksgiving table or any other time of the year. Crazy good!
In every dish I create, I shoot for a balance of textures, flavors, and colors.
Dressing Verse Stuffing?
Which is it?
The key differences between dressing versus stuffing
- If you cook dressing, the odds are you are cooking it outside of the turkey.
- Stuffing comes from taking the mixture and filling the turkey/chicken inside the carven full. There are many different schools of thought about this technique. One thing is for sure, the method will take much longer to cook and potentially will cause your turkey/chicken to overcook by the time the stuffing is cooked all the way through. Just be careful using this technique or risk getting your guests sick from an undercooked turkey. Make sure you check with a temperature probe so you can be sure the middle of the stuffing is cooked to the correct temperature. Which needs to be around the same doneness as your turkey/chickens’ “done temperature”.
- Reason NOT to stuff the turkey/chicken. The texture. If you cook the Chorizo Cornbread Recipe as I did in the post photo you end up with crispy edges.
What Makes This The Most Amazing
Chorizo Cornbread Recipe?
I would say the technique used on the vegetables and the use of cornbread instead of just stale bread. I suggest buying really great bread-like Brioche or Challah to make a great special stuffing-dressing. While those types of bread are great, our recipe calls for Onion rolls. Most grocery stores offer onion rolls these days. You do not “have” to use onion rolls and this will still be the most amazing Chorizo Cornbread Stuffing Dressing Recipe. You could also use the Hawaiian kings rolls. mmm. I’m going to give that a try soon. Sounds great lol.
The secret ingredient that takes this recipe over the top?
- Chorizo – Spanish Sausage made with Paprika and Garlic, etc…Crazy Good!
What are some of your flavor ingredients to add to stuffing and dressing recipes?
– Leave your answer in the comment section below
Chorizo Cornbread Recipe
- Small Food Processor
- 1 medium Onion
- 2 Stocks of Celery
- 1 medium Carrot
- 7 Sprigs of Fresh Thyme Optional: 2.5 Tsps Dried Thyme
- 1 1/2 cups Chicken Stock Optional: vegetable broth
- 1 Package of Cornbread Mix Hill Country Fare brand in video
- 1/2 cup Milk
- 2 Eggs
- 1/2 Can of Cream Corn
- 3 Onion Rolls French Bread works, just sit it out on your counter overnight to dry it out, or you could use the oven on low heat to dry your bread out
- 1 tsp Sea Salt
- 1 Red Bell Pepper Small dice/chop
- 5 cloves Garlic
- 3 Leafs of Sage
- 5 tbsps Chorizo Spanish Sausage
Making The Base
- Chop half of the onion (small chop), half of the bell pepper (small chop), all of the celery (small chop), fresh thyme, plus the bread (medium cut); into a large mixing bowl.
- Using a food processor or blender ( a blender might need a splash of chicken stock to get going) Add the remaining half of onion and bell pepper, plus 5 garlic cloves, 3 sage leaves, carrots, and blend together. Do not puree all the way, try to keep some good texture. Add the mixture from the food processor into a large mixing bowl.
- Add salt and pepper, plus Creole season or Cayenne pepper.
- Add Chorizo, break into small pieces, using a fork to flick off small pieces. Use as little or as much as you like.
- Add a solid pinch of sugar to help balance the flavors. 1 to 2 Tsp works
- Lastly, add the fresh Thyme. Combine all ingredients.Base Complete
Making The Cornbread Batter
- Crack 2 eggs into another mixing bowl, blend them up and add the milk, cream corn, and the cornbread package/dry mix and combine well making sure to not over mix the batter. Over mixing causes tough cornbread.
- Combine the cornbread batter with all the remaining vegetables and the sliced bread. Tip: Add the bread last before the chicken stock.
- Finished with 1 1/2 cups or more of chicken stock. If you would like the texture to be even moister, Eyeball adding in more chicken stock. If you add more start with a 1/4 cup and mix and go from there.
- Spray a casserole baking dish so the /stuffing/dressing will not stick.
- Key: Do not overfill the casserole dish. Cooking will take too long, plus the texture will be mushy.
- The second idea would be to spray a cupcake cooking tray for individual portions.
- Oven Temp: 425 Cooks for 30 to 45 minutes ( Depends on your liking, longer time equals more crispy stuffing/dressing.