Blue Cornbread With Chorizo Stuffing Recipe

Name: Blue Cornbread With Chorizo Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounce Blue cornmeal; 1 1/2 c. Flour; 1/2 c. Sugar; 1 Tbsp. Baking pwdr; 1/2 tsp Salt; 1 x Jalapeno pepper; 1 c. Frzn corn; 1 1/2 c. Lowfat milk; 8 ounce Butter; 6 x Large eggs; 1 lb Chorizo; 2 sm Onions minced; 3 x Celery ribs minced; 12 ounce Corn kernels; 1/2 x Red bell pepper minced; 1 x Stem rosemary; 7 ounce Chicken stock

Servings: persons

6 ounce Blue cornmeal
1 1/2 c. Flour
1/2 c. Sugar
1 Tbsp. Baking pwdr
1/2 tsp Salt
1 x Jalapeno pepper
1 c. Frzn corn
1 1/2 c. Lowfat milk
8 ounce Butter
6 x Large eggs
1 lb Chorizo
2 sm Onions minced
3 x Celery ribs minced
12 ounce Corn kernels
1/2 x Red bell pepper minced
1 x Stem rosemary
7 ounce Chicken stock

1
Preparation of the Cornbread: Preheat oven to 350 degrees.
2
Mix dry ingredients and jalapeno pepper together in a bowl.
3
Heat butter in a pan.
4
Add in lowfat milk and hot slightly.
5
Remove butter and lowfat milk from heat, let cold slightly, and add in Large eggs.
6
Mix well.
7
Add in liquid to dry ingredients to moisten, but don't mix.
8
Place in greased and floured pans and bake for 15 to 20 min.
9
Preparation of the Stuffing: Cook chorizo till all fat is rendered.
10
Remove meat from pan and place in a bowl, keeping grease in pan.
11
Add in the onions to the fat and cook for three min.
12
Add in the celery, corn and red pepper to the pan and cook for one minute.
13
Remove rosemary leaves from stem.
14
Finely mince leaves and add in to mix.
15
To Complete the Dish: Remove the cornbread from pan and place in a mixing bowl.
16
Pour hot chorizo mix over and mix well.
17
Continue to mix till the cornbread is the size which you like.
18
Place in a casserole and bake 30 min.

1439

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 ounce Blue cornmeal, 1 1/2 c. Flour, 1/2 c. Sugar, 1 Tbsp. Baking pwdr, and more.

Yes, Blue Cornbread With Chorizo Stuffing Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!