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chorizo sausages yellow cornmeal salt baking powder baking soda buttermilk eggs unsalted butter corn grated Monterey green chilies onions fresh cilantro
Viewed: 27 - Published at: 7 months agoIngredients
- 12 ounces chorizo sausages (4)
- 2 cups yellow cornmeal
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 4 large eggs, lightly beaten
- 12 cup unsalted butter, melted
- 2 cups canned cream-style corn
- 2 cups grated monterey jack cheese
- 2 (4 ounce) canspeeled green chilies, diced
- 2 small onions, grated
- 12 cup minced fresh cilantro
Method
- Heat oven to 350 degrees.
- Cook chorizos in small heavy skillet until browned on all sides.
- Cut into 1/4-inch slices.
- Mix cornmeal, salt, baking powder, and baking soda in medium bowl.
- Stir chorizos and remaining ingredients together in large mixing bowl until thoroughly blended.
- Add cornmeal mixture and m ix well.
- Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
- Bake cornbread until top is browned and wooden pick inserted in center comes out clean, about 40 minutes.
- Let cool completely on wire rack, then crumble coarsely for stuffing.
- (This can be stuffed into turkey.
- If not all the stuffing fits in the bird or you simply prefer to roast your bird unstuffed, bake the stuffing in a covered casserole at 325-375 degrees for 45-60 minutes, moistend with chicken or turkey broth and/or pan drippings from the turkey.
- ).
