-
1
Preheat oven to 400F Butter 13x9x2 inch glass baking dish.
-
2
Combine first 5 ingredients in large bowl.
-
3
Whisk milk, oil and eggs in medium bowl to blend.
-
4
Add milk mixture to dry ingredients and stir just until blended.
-
5
Transfer batter to prepared dish.
-
6
Bake until tester inserted into center comes out clean, about 25 minutes.
-
7
Cool.
-
8
(Can be prepared 1 day ahead.
-
9
Cover & let stand at room temperature).
-
10
Preheat oven to 375F.
-
11
Cut enough corn bread into 1/2 inch cubes to measure 12 cups (reserve remaining bread for another use).
-
12
Transfer to baking sheet.
-
13
Bake until bread cubes are dry but not hard, about 15 minutes.
-
14
Transfer to large bowl, maintain oven temperature.
-
15
Butter 13x9x2 inch glass baking dish.
-
16
Cook Chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes.
-
17
Reduce heat to medium-low.
-
18
Add onion, red peppers and chili; saute until tender, about 15 minutes.
-
19
Stir Chorizo mixture, cilantro and oregano into bread.
-
20
Mix in enough broth to moisten.
-
21
Spoon into prepared dish.
-
22
Cover with battered foil.
-
23
(can be made 1 day ahead.
-
24
Cover; chill).
-
25
Bake until heated through, about 45 minutes to 1 hour.
