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Flavorful Jalapeño Cornbread Stuffing with Spicy Chorizo Crumble

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A bold and comforting holiday side dish combining spicy chorizo crumble with jalapeño-infused cornbread stuffing, perfect for family dinners and festive meals.

Ingredients

Scale
  • 1 ½ cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar as substitute)
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, melted
  • 2 fresh jalapeños, seeded and finely chopped (leave seeds in for more heat)
  • 1 cup corn kernels (fresh or frozen, thawed)
  • 8 ounces spicy Mexican chorizo, casing removed
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 4 cups day-old cornbread, cubed (about 1-inch pieces)
  • 2 celery stalks, finely diced
  • ½ cup fresh parsley, chopped
  • 1 ¼ cups chicken broth (use vegetable broth for vegetarian option)
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the Jalapeño Cornbread Batter (15 minutes): Preheat oven to 400°F (205°C). In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, beat buttermilk with eggs and melted butter. Stir wet ingredients into dry mix until just combined. Fold in chopped jalapeños and corn kernels. Pour batter into greased 8×8-inch pan and bake for 20–25 minutes until golden and a toothpick comes out clean. Let cool completely on a wire rack.
  2. Prepare the Chorizo Crumble (10 minutes): While cornbread bakes, heat skillet over medium heat. Add chorizo, breaking it up as it cooks. After about 5 minutes, add diced onion, garlic, and red bell pepper. Cook until veggies are tender and chorizo is crisp, about another 5 minutes. Remove from heat and set aside.
  3. Cube the Cornbread (5 minutes): Once cornbread is cooled, cut into roughly 1-inch cubes. Place in a large mixing bowl.
  4. Combine Stuffing Ingredients (10 minutes): Add celery, parsley, and chorizo mixture to cornbread cubes. Warm chicken broth with butter until hot. Pour broth mixture evenly over cornbread mix and gently toss to combine. Season with salt and pepper to taste. Bread should be moist but not soggy; add more broth if needed.
  5. Bake the Stuffing (25–30 minutes): Transfer stuffing mix to greased 9×9-inch baking dish. Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 10 minutes to crisp the top. Let rest for 5 minutes before serving.

Notes

For gluten-free option, swap all-purpose flour with gluten-free blend and use gluten-free bread or cornbread. To reduce heat, remove seeds from jalapeños and use mild chorizo. Let cornbread dry out overnight or toast cubes to avoid mushy stuffing. Add broth gradually to balance moisture. Use a silicone spatula to scrape chorizo pan. Leftovers store well refrigerated up to 3 days or frozen up to 2 months.

Nutrition

Keywords: jalapeño cornbread stuffing, spicy chorizo crumble, holiday side dish, easy stuffing recipe, spicy cornbread, holiday sides, Mexican-inspired stuffing

Find it online: https://blingbite.com/flavorful-jalape-n-o-cornbread-stuffing-with-spicy-chorizo-crumble-recipe-for-easy-holiday-sides/