Breads
Cornbread Stuffing
4 chorizo sausages
2 cups yellow corn meal
2 tsp baking powder
1 tbsp baking soda
2 cups buttermilk
4 large eggs
1/4 cup melted unsalted butter
2 cups canned cream style corn
2 cups grated Monterey Jack cheese
2 cans (4 oz. size) diced peeled green chilies
2 small onions, grated
1/2 cup minced fresh coriander
Heat the oven to 350 F.
Cook chorizos in small heavy skillet until
brown on all sides, then cut into 1/4 inch slices.
Mix corn meal, salt, baking powder
and baking soda in medium bowl.
Stir chorizo chunks and remaining ingredients together
in a large mixing bowl
until thoroughly blended.
Add the corn meal mixture and mix well.
Divide batter between two well-seasoned
10" cast-iron skillets
(or bake in 2 batches).
Bake the cornbread until brown on top
and a wooden pick inserted in
center comes out clean, about 40 minutes.
Let cool completely on wire
rack then crumble coarsely for stuffing.
