|Mexican Chorizo Cornbread Stuffing
1 TBS oil
1 1/2 lbs fresh chorizo, casings removed
1 small yellow onion
10 cloves roasted garlic*
1 recipe basic cornbread, day old and cut in roughly 1" cubes (recipe follows)
2 roasted poblano pepper, seeded, stemmed and diced
1 roasted jalapeno pepper, seeded, stemmed and diced
kernels from 3 ears of white corn
1/2 cup fresh cilantro, chopped
1 1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
3 cups chicken stock
2 eggs, beaten
Preheat oven to 350 degrees.
Add oil to a large saute pan and place over high heat. Once the pan is hot, just before the oil starts smoking, crumble in about 1/3 of the chorizo. Allow the chorizo to brown before stirring and browning the other side, about 2 minutes per side of undisturbed cooking. Remove chorizo from the pan and place on a paper towel lined place to drain. Place the pan back on the burner and repeat this process two more times with the rest of the chorizo.
Once all the chorizo has been browned pour off all excess fat from the pan. Return the pan to the stove and reduce the heat to medium. Add the onion to the pan. Cook onion over medium heat until soft and translucent, stirring occasionally about 8 minutes.
In a large mixing bowl, add the diced cornbread, browned chorizo, sauteed onion, roasted garlic, poblano & jalapeno peppers, corn kernels, cilantro, kosher salt and freshly cracked black pepper. Using your hands, toss to evenly distribute the ingredients.
In a separate mixing bowl, whisk together the eggs and chicken stock. Add the chicken stock mixture to the cornbread mixture. Stir to evenly moisten the cornbread mixture.
Pour the cornbread mixture into a large baking dish sprayed with cooking spray and spread evenly across the dish. Cover with aluminum foil. Place into preheated 350 degree oven. Bake at 350 for 45 minutes then remove the foil. Bake for another 15-20 minutes uncovered until the top gets slightly browned. Remove from oven and let cool for about 5 minutes before serving. Enjoy!
*To roast garlic, simply place peeled cloves with a little splash of oil & a sprinkle of salt and pepper into a piece of aluminum foil and fold into a packet. Place into a 350 degree oven for about 1 hour or until caramelized and soft. - http://www.whatwereeating.com/recipes/kickass-mexican-chorizo-cornbread-stuffing/
2 cups yellow corn meal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/3 cup sugar
1/2 cup all-purpose flour
1 cup buttermilk
1 1/4 cup whole milk
6 tbsp unsalted butter, melted
1 tbsp butter, room temperature
Preheat oven to 450 degrees.
Oil a 3-quart baking dish (glass, enamel-coated, or cast iron will work)with 1 tbsp room-temperature butter and place into preheated oven. Preheat pan for about 7 minutes until pan is hot. Butter may brown.
While the pan is heating, add the first 6 ingredients to a large mixing bowl. Whisk to combine evenly.
In a separate mixing bowl, add the buttermilk, whole milk and eggs. Whisk to combine thoroughly.
Add the melted butter and milk and egg mixture to the dry ingredients. Stir until just mixed through. Do not over stir. (Batter will be very thin.)
Remove hot baking dish from oven. Pour batter directly into hot baking dish. Place into preheated 450 degree oven. Bake at 450 for about 20-25 minutes, or until a toothpick inserted into the middle of the bread comes out clean. (A few specks of cornbread are alright but no batter!) Allow corn bread to cool for 10 minutes before serving. If saving for use in cornbread stuffing, allow bread to cool completely before covering. Enjoy!