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1
Preheat the oven to 425.
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2
Warm a 10-inch cast-iron skillet over moderate heat.
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3
Add the vegetable oil and heat.
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4
Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt.
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5
Stir in the cornmeal.
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6
Add the milk and eggs and stir lightly.
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7
Add the melted butter and stir just until blended.
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8
Scrape the batter into the hot skillet; the oil should sizzle.
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9
Transfer the skillet to the oven and bake the corn bread for about 25 minutes, or until the center springs back when gently pressed.
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10
Turn the corn bread out onto a rack to cool.
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11
(This will yield 3 pounds of corn bread.)
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12
Reduce the oven temperature to 375.
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13
In a large saucepan, cook the chorizo over moderate heat until the edges are crisp, about 6 minutes.
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14
Add the butter and let it melt.
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15
Add the onions, celery and carrot and cook until the onions are translucent, about 12 minutes.
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16
Add the garlic, thyme, sage and rosemary and cook until fragrant, about 1 minute.
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17
Transfer the chorizo mixture to a large bowl.
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18
Cut the corn bread into 1-inch pieces.
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19
Spread it on a rimmed baking dish and toast for about 20 minutes, stirring once, until golden in spots.
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20
Add the corn bread to the chorizo.
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21
Add the chicken stock, eggs, salt and pepper and toss gently until evenly coated.
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22
Transfer the stuffing to a 10-by-14-inch baking dish.
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23
Bake in the top third of the oven for about 40 minutes, until golden on top.
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24
Serve warm.
