Chorizo Cornbread Recipe
Most amazing Southwest Cornbread Chorizo Stuffing/Dressing
Suggested Equipment
Ingredients
- 1 medium Onion
- 2 Stocks of Celery
- 1 medium Carrot
- 7 Sprigs of Fresh Thyme Optional: 2.5 Tsps Dried Thyme
- 1 ½ cups Chicken Stock Optional: vegetable broth
- 1 Package of Cornbread Mix Hill Country Fare brand in video
- ½ cup Milk
- 2 Eggs
- ½ 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 teaspoon Sea Salt
- 1 Red Bell Pepper Small dice/chop
- 5 cloves Garlic
- 3 Leafs of Sage
- 5 tbsps Chorizo Spanish Sausage
Instructions
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.
Finishing
- 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 ½ 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 ¼ cup and mix and go from there.
Cooking Directions
- 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.