Cornbread, Chorizo, and Jalapeno Stuffing (adapted from Cooking Light)
1 box Jiffy cornbread mix
½ c. cheddar cheese
1 jalapeno pepper, seeded and dived
1 t. olive oil
3 oz. chorizo sausage, casing removed and crumbled
½ t. garlic powder
1 t. salt
1 c. diced red pepper
½ c. thinly sliced green onion
1 c. cubed French bread
2 egg whites
1 c. chicken broth
1 lime, cut into wedges
1. Make the cornbread according to the directions on the box, adding ½ cup cheese to the batter. Allow muffins to cool and then crumble into a large mixing bowl.
2. Preheat the oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.
4. Remove the skillet from the heat and pour the contents into the crumbled cornbread. Stir in the French bread, egg whites, and broth. Stir until the bread is moist.
5. Spoon the cornbread stuffing into the baking pan. Bake for 45 minutes or until lightly browned. Serve with lime wedges.