CHORIZO-PEPPER CORNBREAD
This loaded cornbread is nearly a meal with cheese, chorizo, bell peppers and onion.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
CHORIZO AND CORNBREAD STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
- Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.
CORNBREAD AND CHORIZO 'CAKE'
Try our savory twist on chorizo cake with this Cornbread and Chorizo 'Cake' recipe. Bake cheesy chorizo between layers of cornbread in this Cornbread and Chorizo 'Cake' and get a tasty layered dish reminiscent of shepherd's pie.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cook chorizo and bell peppers in large skillet until chorizo is done, stirring frequently. Drain chorizo mixture; return to skillet. Stir in cheese; set aside.
- Brush inside of 12-cup fluted tube pan or 10-inch tube pan with 1 Tbsp. butter. Add flour; shake pan to evenly coat inside of pan with flour. Invert pan, then tap bottom and side of pan to remove any excess flour.
- Empty muffin mixes into large bowl. Add eggs, peppers, 1 cup sour cream and remaining butter; stir just until blended. Spoon half the batter into prepared pan. Use back of spoon to evenly spread batter onto bottom of pan, then drag tip of spoon around center of batter to make shallow well. Spoon chorizo mixture into well. Cover with remaining batter, spreading batter to sides of pan to completely cover chorizo mixture.
- Bake 40 to 45 min. or until toothpick inserted near center of 'cake' comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto serving plate; gently remove pan.
- Spoon remaining sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream over cake. Serve warm.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 0.7313 g, Sugar 0 g, Protein 9 g
CORNBREAD AND CHORIZO STUFFING
This stuffing is for the Tex Mex lovers out there. The combination of spicy chorizo and sweet buttery cornbread are the perfect pair, making this stuffing a nice complement to the Thanksgiving table.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the cornbread: Preheat the oven to 425˚ F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight.
- Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.
CORNBREAD CHORIZO STUFFING
Put a twist on your stuffing by adding fresh Mexican chorizo. This is so delicious, you may want to serve it as a main course.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
- Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
- Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
- Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 22.9 g, Cholesterol 107.1 mg, Fat 42.2 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 16.7 g, Sodium 1597.6 mg, Sugar 4.8 g
CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°.
- Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
- Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.
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