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Corn & Chorizo Stuffing

by Carrie Hildebrand


for 8 servings


  • 1 cup
    yellow cornmeal (150 g)
  • ½ cup
    all-purpose flour (60 g)
  • ¾ teaspoon
  • 1 tablespoon
    baking powder
  • ½ teaspoon
    baking soda
  • 2 eggs
  • 1 cup
    buttermilk (240 mL)
  • ½ cup
    milk (120 mL)
  • 1 tablespoon
  • 3 tablespoons
    unsalted butter, melted and divided


  • 1 prepared cornbread, cut into small cubes
  • 1 pack hawaiian sweet roll, cut into small cubes
  • 1 cup
    fresh chorizo (140 g)
  • 1 cup
    waxy potato, diced small (225 g)
  • 1 rib celery, diced small
  • ½ cup
    carrot, diced small (60 g)
  • 4 cloves garlic, miced
  • 1 medium onion, minced
  • 1 cup
    poultry stock (240 mL)
  • 4 tablespoons
  • 1 bunch fresh cilantro, minced
  • salt
  • pepper
    Calories 376
    Fat 23g
    Carbs 30g
    Fiber 2g
    Sugar 5g
    Protein 11g

Estimated values based on one serving size.



  1. Preheat oven to 400°F (200°C).
  2. To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt, baking powder and baking soda, and whisk to combine.
  3. In a separate bowl, beat together the eggs, buttermilk, milk and honey.
  4. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  5. Use a tablespoon of the melted butter to grease a 9” (23 cm) baking pan. Whisk the rest of the melted butter into the batter just until combined. Bake 35-40 mins until tester comes out clean. Set aside to cool.
  6. Turn oven down to 350°F (180°C).
  7. In a cast iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from pan and set aside. Remove half of the fat from the pan and discard.
  8. In the same chorizo pan, add potatoes, onions, carrots, celery, garlic and saute until soft and caramelized.
  9. Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast in the oven until golden brown.
  10. In a large bowl, mix together chorizo and cooked vegetables. Carefully mix in stock, adding in increments until moist but not wet to avoid mushy stuffing. Season to taste with salt and pepper.
  11. Place stuffing in a baking dish and top with a few slices of butter, place in the oven and bake for about 15 minutes.
  12. Garnish with chopped cilantro and serve immediately.
  13. Enjoy!




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