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Southwestern Cornbread Stuffing #2
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    Southwestern Cornbread Stuffing #2

  • 4 chorizo sausages (about 12 oz.)
  • 2 cups yellow cornmeal
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups buttermilk
  • 4 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups canned cream-style corn
  • 2 cups grated Monterey Jack cheese
  • 2 4-oz. cans peeled green chilies, diced
  • 2 small onions, grated
  • 1/2 cup minced fresh coriander
  • 1. Preheat oven to 350 degrees.
    2. Cook chorizos in small, heavy skillet until browned on all sides. Cut into 1/4-inch slices.
    3. Mix cornmeal, salt, baking powder and baking soda in a medium bowl.
    4. Stir chorizos and remaining ingredients together in a large mixing bowl until thoroughly blended. Add cornmeal mixture and mix well. Divide batter between 2 well-seasoned 10-inch cast-iron skillets (or bake in 2 batches).
    5. Bake cornbread until top is brown and wooden toothpick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack, then crumble coarsely for stuffing. Makes about 13 cups.

    From: Family.com Cookbook
    Posted By:
    Post Date: 11/21/98

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