Best Cornbread And Chorizo Cake Recipes

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CHORIZO CORN BREAD STUFFING



Chorizo Corn Bread Stuffing image

Provided by Shelley Wiseman

Categories     Bread     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Corn     Family Reunion     Potluck     Hominy/Cornmeal/Masa     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings (10 cups)

Number Of Ingredients 21

Corn bread:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Stuffing:
1/2 stick (1/4 cup) unsalted butter
2 cups chopped onions
8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks' Notes)
2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coarsely chopped flat-leaf parsley
2 cups turkey stock or reduced-sodium chicken broth
Special Equipment
8-inch square baking pan

Steps:

  • For corn bread:
  • Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
  • Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  • Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
  • Bake until golden and a tester comes out clean, 25 to 30 minutes.
  • Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
  • Cut corn bread into 3/4-inch cubes and put in a large bowl.
  • For stuffing:
  • Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
  • Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
  • Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
  • Bake at 400°F uncovered, until golden brown, about 30 minutes.

CORNBREAD AND CHORIZO STUFFING



Cornbread and Chorizo Stuffing image

This stuffing is for the Tex Mex lovers out there. The combination of spicy chorizo and sweet buttery cornbread are the perfect pair, making this stuffing a nice complement to the Thanksgiving table.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

2/3 cup vegetable oil, plus more for the pan
4 cups stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon fine salt
4 large eggs
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for the pan
1 pound chorizo, casings removed
1 small onion, diced
3 stalks celery, diced
1 red bell pepper, diced
1 poblano chile pepper, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 large eggs
4 to 5 cups low-sodium chicken broth
3 tablespoons salted roasted pepitas
Chopped fresh cilantro, for topping

Steps:

  • Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
  • Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
  • Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.

CHORIZO-PEPPER CORNBREAD



Chorizo-Pepper Cornbread image

This loaded cornbread is nearly a meal with cheese, chorizo, bell peppers and onion.

Provided by Food Network Kitchen

Time 1h

Yield 6

Number Of Ingredients 16

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2-percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup finely chopped red or yellow bell peppers
1/2 cup cooked and crumbled fresh chorizo
1/2 cup grated Monterey Jack cheese
1/2 cup sauteed onions
2 tablespoons chopped fresh cilantro

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  • Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
  • Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

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