Southwestern Cornbread Stuffing Recipe

Name: Southwestern Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces chorizo sausages (4); 2 cups yellow cornmeal; 2 teaspoons salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups buttermilk; 4 large eggs, lightly beaten; ½ cup unsalted butter, melted; 2 cups canned cream-style corn; 2 cups grated monterey jack cheese; 2 (4 ounce) canspeeled green chilies, diced; 2 small onions, grated; ½ cup minced fresh cilantro

Servings: persons

12 ounces chorizo sausages (4)
2 cups yellow cornmeal
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups buttermilk
4 large eggs, lightly beaten
½ cup unsalted butter, melted
2 cups canned cream-style corn
2 cups grated monterey jack cheese
2 (4 ounce) canspeeled green chilies, diced
2 small onions, grated
½ cup minced fresh cilantro

1
Heat oven to 350 degrees.
2
Cook chorizos in small heavy skillet until browned on all sides.
3
Cut into 1/4-inch slices.
4
Mix cornmeal, salt, baking powder, and baking soda in medium bowl.
5
Stir chorizos and remaining ingredients together in large mixing bowl until thoroughly blended.
6
Add cornmeal mixture and m ix well.
7
Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
8
Bake cornbread until top is browned and wooden pick inserted in center comes out clean, about 40 minutes.
9
Let cool completely on wire rack, then crumble coarsely for stuffing.
10
(This can be stuffed into turkey.
11
If not all the stuffing fits in the bird or you simply prefer to roast your bird unstuffed, bake the stuffing in a covered casserole at 325-375 degrees for 45-60 minutes, moistend with chicken or turkey broth and/or pan drippings from the turkey.
12
).

1922

kcal

Calories

188

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 12 ounces chorizo sausages (4), 2 cups yellow cornmeal, 2 teaspoons salt, 2 teaspoons baking powder, and more.

Yes, Southwestern Cornbread Stuffing falls under the General 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!

Southwestern Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions