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LOCATION: Recipes >> Poultry >> Stuffing 12

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Southwestern Cornbread Stuffing

4 chorizo sausages
2 cups yellow corn meal
2 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
4 large eggs
1/4 cup unsalted butter melted
2 cups canned cream style corn
2 cups grated Monterey Jack cheese
2 cans (4 oz. size) peeled green chilies diced
2 small onions grated
1/2 cup minced fresh coriander

Heat oven to 350.

Cook chorizos in small heavy skillet until brown on all sides. Cut
into 1/4 inch slices.

Mix corn meal, salt, baking powder and baking soda in medium bowl.

Stir chorizo and remaining ingredients together in large mixing
bowl until thoroughly blended. Add corn meal mixture and mix well.
Divide batter between 2 well seasoned 10 in cast iron skillets
(or bake in 2 batches).

Bake cornbread until brown on top and wooden pick inserted in center
comes out clean, about 40 minutes. Let cool completely on wire rack
then crumble coarsely for stuffing.

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