Hezzi-D's Books and Cooks
open menu
open search bar
×

Cornbread, Chorizo, and Jalapeno Stuffing

by 8 Comments

Sharing is caring!

 I couldn’t wait to open up my Thanksgiving Cooking Light issue.  I’m always looking forward to trying new twists on the classics.  As usual, I wasn’t disappointed.  The first recipe I knew I had to make was the cornbread, chorizo, and jalapeno stuffing.  I sent my brother a text asking him how he thought it sounded for Thanksgiving.  His reply was, “It sounds pretty freaking awesome.”
Looking for an alternative to boring, bland stuffing? Try my Jalapeno and Chorizo Cornbread Stuffing.
 That response is exactly how it tasted.  I did a trial run of the stuffing for my husband and I and it was amazing.  I may never make regular stuffing again.  The main portion of the stuffing is the cornbread but it really gets a spicy and salty flavor from the chorizo and and extra kick from the jalapenos.  It was like a party in my mouth and the colors were absolutely gorgeous.  I liked how the top was crispy and brown but the rest of the stuffing was just slightly moist and delicious.  I can’t wait to take this to Thanksgiving dinner!
Jalapeno and Chorizo Cornbread Stuffing
**Updated 12/6/18****
I’ve made this stuffing several times and have brought it to Thanksgiving.   It’s been a huge hit every time.  I love that spiciness of the jalapenos and chorizo and the fact that the cornbread tones down the heat.  It’s a great alternative to traditional stuffing and something that can be paired with foods other than turkey.
Make a pan of Cornbread, Chorizo, and Jalapeno Stuffing this holiday

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.

3. Heat a large skillet over medium high heat. Add the olive oil to the pan. Add in chorizo and sauté for 2 minutes. Add the jalapeño, bell peppers, garlic powder, salt, and green onions. Cook for 3 minutes.

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.

My family can't get enough of this Cornbread, Jalapeno, and Chorizo Stuffing for the holidays.

Subscribe

Never miss a post from Hezzi-D's Books and Cooks!

Categories

Archives

Reader Interactions

Comments

  3. I love the combination for this stuffing and the little “kick” is great! Thank you so much for sharing your fabulous recipe with Full Plate Thursday. Hope you are having a great week end and please come back soon.
    Miz Helen

    Reply

  4. I agree with your brother: “pretty freaking awesome” sounds about right! Anything with chorizo and jalapeno has my vote.

    Visiting from Turning the Table Thursday.

    Reply

  5. I am DEFINITELY makin this for Thanksgiving! I have to make my usual challah version, but this is going to be choice B, or, well…Choice BOTH, at least for me! Thank you!

    Reply

  6. This looks awesome! I love the flavor combination of chorizo and cornbread anyways ( I make a chorizo beef corn casserole thingy and fell in love with it then). I will have to give this a try. Thanks for the recipe!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

shares