This corn bread stuffing is a stroke of genius. It's so easy, you'll be making it far more often than once a year for Thanksgiving! Shelley Wiseman, author of Just Tacos, knows a thing or two about corn—and not just in tortillas—and she decided to skip the process of drying the cubes of corn bread in the oven. That alone is a huge time-saver. To enliven the corn bread, she balances the flavor punch of chorizo with the sweetness of onions and corn kernels. When it comes time to bake it in a dish (not inside the turkey), she forgoes the old process of covering the stuffing—which allows steam to soften the dried bread—because the bread isn't dry. She simply bakes it uncovered, so that the top gets golden with crispy brown edges, while the interior stays moist.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 8 to 10 servings (10 cups)
Ingredients
Corn bread:
1
1
1
1
1
1
1
3
Stuffing:
1
2
8
2
1
1
1
1
2
Special Equipment
8
Need to make a substitution?
Preparation
For corn bread:
Step 1
Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Step 2
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Step 3
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
Step 4
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Step 5
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Step 6
Cut corn bread into 3/4-inch cubes and put in a large bowl.
For stuffing:
Step 7
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Step 8
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
Step 9
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
Step 10
Bake at 400°F uncovered, until golden brown, about 30 minutes.