Spicy Cornbread and Chorizo Dressing With a Southwestern Twist

What kind of recipe is it?

Spicy Cornbread and Chorizo Dressing is a flavorful and hearty dish that’s perfect for any savory occasion, especially during the holidays.

This recipe combines the sweetness of cornbread with the bold spiciness of chorizo, creating a delightful harmony of textures and flavors.

It’s an excellent choice for those looking to elevate traditional stuffing with a twist, catering to adventurous food lovers and spice enthusiasts alike.

Cooking this dish not only impresses guests but also warms the soul, making it a must-try for gatherings.

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Ingredients

Ingredient	Quantity
Cornmeal	1 cup
All-purpose flour	1 cup
Baking powder	1 tablespoon
Baking soda	1 teaspoon
Salt	1 teaspoon
Sugar	2 tablespoons
Eggs	2 large
Buttermilk	1 cup
Unsalted butter	1/2 cup (melted)
Chorizo (fresh or cured)	8 ounces
Onion	1 medium (chopped)
Celery	2 stalks (chopped)
Garlic	2 cloves (minced)
Chicken broth	2 cups
Fresh parsley	1/4 cup (chopped)
Black pepper	1/2 teaspoon (or to taste)
Red pepper flakes (optional)	1/4 teaspoon (or to taste)

This list includes all the necessary ingredients and their respective quantities to prepare the Spicy Cornbread and Chorizo Dressing.

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Cooking Steps

1. Preheat the oven to 190 °C (375 °F) and position the oven rack in the center. Grease a 23 x 33 cm (9 x 13 in) baking dish with cooking spray or softened butter.

2. In a large mixing bowl, combine 240 ml (1 cup) of cornmeal, 120 g (1 cup) of all-purpose flour, 15 g (1 tablespoon) of baking powder, 5 g (1 teaspoon) of baking soda, 6 g (1 teaspoon) of salt, and 25 g (2 tablespoons) of sugar. Whisk thoroughly to guarantee even distribution of dry ingredients.

3. In another bowl, whisk together 2 large eggs and 240 ml (1 cup) of buttermilk until well combined. Slowly add 115 g (1/2 cup) of melted unsalted butter, mixing until smooth.

4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing to maintain a light texture in the cornbread. Set the batter aside.

5. In a large skillet over medium heat, add 225 g (8 ounces) of chorizo. Cook for 5–7 minutes, breaking it apart with a spatula, until browned and fully cooked, reaching an internal temperature of 71 °C (160 °F).

6. Add 1 medium chopped onion, 2 chopped celery stalks, and 2 minced garlic cloves to the skillet with chorizo. Sauté for an additional 5–7 minutes until vegetables are softened and fragrant.

7. Stir in 480 ml (2 cups) of chicken broth and 15 g (1/4 cup) of chopped fresh parsley, along with 2 g (1/2 teaspoon) of black pepper and 1 g (optional) of red pepper flakes.

Simmer for 3–5 minutes to meld the flavors.

8. Combine the chorizo mixture with the cornbread batter until evenly distributed. Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.

9. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

10. Remove the dressing from the oven and let it rest for 10 minutes to cool slightly before serving. This will allow the flavors to settle and the texture to firm up.

11. Serve warm, garnished with additional chopped parsley if desired. Enjoy the aroma and spiciness of the dish.

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Variations

Vegetarian Delight: Replace chorizo with 225 g (8 ounces) of sautéed mushrooms for a savory, meat-free option, and add 1 chopped red bell pepper for extra freshness.
Dairy-Free Touch: Substitute buttermilk with 240 ml (1 cup) of unsweetened almond milk and use coconut oil instead of butter for a creamy, dairy-free dressing.
Gluten-Free Twist: Use a gluten-free all-purpose flour blend (120 g / 1 cup) in place of regular flour and confirm the baking powder is gluten-free for a gluten-sensitive option.
Harvest Seasonal: Mix in 150 g (1 cup) of diced butternut squash or sweet potato for a sweet and earthy flavor profile that celebrates autumn.

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Tips on plating and presentation

Although plating might seem like an afterthought, it can markedly enhance your dish’s appeal.

I love using deep, earthy colors to contrast with the vibrant cornbread and chorizo dressing. Try layering the dish with a sprinkle of fresh cilantro or a drizzle of spicy sauce.

A rustic wooden board or a simple white plate always makes the food pop for visual delight!

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What other dishes can I pair it with?

How can you elevate your meal experience even further?

I love pairing my Spicy Cornbread and Chorizo Dressing with grilled chicken or sautéed shrimp for a hearty feast.

You can also serve it alongside creamy avocado salad or spicy black bean soup for a more flavorful combo.

Each dish complements the bold flavors, enhancing the entire dining experience.

Trust me, you won’t regret it!

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What drinks can I pair it with?

When considering the perfect drinks to complement my Spicy Cornbread and Chorizo Dressing, I often lean towards invigorating options that balance the heat.

A chilled cilantro-lime soda or a revitalizing margarita pairs beautifully, cutting through the spice.

For something non-alcoholic, I love serving sweet tea infused with mint.

Each option enhances the dish without overpowering its bold flavors. Enjoy!

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Frequently Asked Questions

Can I Substitute Chorizo for Another Type of Sausage?

Absolutely, you can substitute chorizo with another type of sausage. I’ve used Italian sausage before, and it turned out delicious. Just adjust the spices to match your preferred flavor if you need to!

How Can I Make This Dressing Vegetarian?

I’d substitute chorizo with sautéed mushrooms or tempeh for a hearty texture. Adding spices like smoked paprika and cumin will bring depth, while incorporating vegetables like bell peppers and corn can enhance flavor and color.

What’s the Shelf Life of Leftovers?

Leftovers usually last about three to four days in the fridge. I always store them in an airtight container, to keep them fresh. If I can’t finish them, I freeze them for later.

Is This Recipe Freezer-Friendly?

Yes, this recipe’s freezer-friendly! I usually cool it completely, then portion it into airtight containers. When I’m ready, I just thaw it overnight in the fridge before reheating. Perfect for a quick meal later!

Can I Use Fresh Corn Instead of Canned?

Absolutely, I often use fresh corn instead of canned! Just make sure to cook it a bit first to bring out that sweet flavor. Fresh corn really elevates the dish, adding a delightful crunch.