Corn Bread And Sausage Stuffing
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
Yellow Cornmeal2 cups
All-Purpose Flour1 cup
Sugar2 tbsps
Baking Powder2 tsps
Salt2 cups
Milk (do not use nonfat)2 cup
Vegetable Oil2 large
Egg2.25 cups
Onion (chopped)1 cup
Cilantro (chopped fresh)1.5 tsps
Oregano (dried)Directions:
1
Preheat oven to 400°F
2
Butter 13x9x2-inch glass baking dish
3
Combine first 5 ingredients in large bowl
4
Whisk milk, oil and eggs in medium bowl to blend
5
Add milk mixture to dry ingredients and stir just until blended
6
Transfer batter to prepared dish
7
Bake until tester inserted into center comes out clean, about 25 minutes
8
Cool
9
(Can be prepared 1 day ahead
10
Cover and let stand at room temperature
11
) Preheat oven to 375°F
12
Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use)
13
Transfer to baking sheet
14
Bake until bread cubes are dry but not hard, about 15 minutes
15
Transfer to large bowl
16
Maintain oven temperature
17
Butter 13x9x2-inch glass baking dish
18
Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes
19
Reduce heat to medium-low
20
Add onions, red peppers and chili; sauté until tender, about 15 minutes
21
Stir chorizo mixture, cilantro and oregano into bread
22
Mix in enough broth to moisten
23
Spoon into prepared dish
24
Cover with buttered foil
25
(Can be made 1 day ahead
26
Cover; chill
27
) Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled
28
Preheat oven to 400°F
29
Butter 13x9x2-inch glass baking dish
30
Combine first 5 ingredients in large bowl
31
Whisk milk, oil and eggs in medium bowl to blend
32
Add milk mixture to dry ingredients and stir just until blended
33
Transfer batter to prepared dish
34
Bake until tester inserted into center comes out clean, about 25 minutes
35
Cool
36
(Can be prepared 1 day ahead
37
Cover and let stand at room temperature
38
) Preheat oven to 375°F
39
Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use)
40
Transfer to baking sheet
41
Bake until bread cubes are dry but not hard, about 15 minutes
42
Transfer to large bowl
43
Maintain oven temperature
44
Butter 13x9x2-inch glass baking dish
45
Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes
46
Reduce heat to medium-low
47
Add onions, red peppers and chili; sauté until tender, about 15 minutes
48
Stir chorizo mixture, cilantro and oregano into bread
49
Mix in enough broth to moisten
50
Spoon into prepared dish
51
Cover with buttered foil
52
(Can be made 1 day ahead
53
Cover; chill
54
) Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled