Cheesy Chorizo Cornbread Recipes

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CORNBREAD, CHORIZO, CHERRY, AND PECAN STUFFING



Cornbread, Chorizo, Cherry, and Pecan Stuffing image

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Celery     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield 8 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
1/4 cup white wine vinegar
1/2 cup dried tart cherries
10 cups coarsely crumbled cornbread, preferably homemade, dried out overnight
1/3 cup coarsely chopped pecans
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided
1/4 cup finely chopped fresh parsley

Steps:

  • Preheat oven to 400°. Butter a shallow 3-quart baking dish and a sheet of foil. Bring vinegar and 2 tablespoons water to a boil in a small saucepan; remove from heat and add cherries. Let sit until cherries are plump, 15-20 minutes.
  • Meanwhile, spread out cornbread on a rimmed baking sheet and toast until golden brown, 10-15 minutes. Let cool. Place in a very large bowl.
  • Drain cherries, reserving soaking liquid, and add cherries to bowl with cornbread (do not mix).
  • Reduce oven temperature to 350°. Toast pecans on a clean rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool; add to bowl.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook chorizo, stirring occasionally and breaking into small pieces with a spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with a slotted spoon.
  • Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add garlic and sage; cook, stirring, until fragrant, about 2 minutes. Transfer to bowl.
  • Reduce heat to medium and cook reserved cherry soaking liquid in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over cornbread mixture. Add parsley, season with salt and pepper, and gently toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish and dot with remaining 1/4 cup butter.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

CHORIZO-PEPPER CORNBREAD



Chorizo-Pepper Cornbread image

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

Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup milk
1 cup sour cream or 2-percent Greek yogurt
2 tablespoons unsalted butter, melted
1 large egg
1/2 cup finely chopped red or yellow bell peppers
1/2 cup cooked and crumbled fresh chorizo
1/2 cup grated Monterey Jack cheese
1/2 cup sauteed onions
2 tablespoons chopped fresh cilantro

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.

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

CORNBREAD AND CHORIZO 'CAKE'



Cornbread and Chorizo 'Cake' image

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

3/4 lb. Mexican chorizo
3/4 cup each chopped green and red bell peppers
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
5 Tbsp. butter, melted, divided
1 Tbsp. flour
2 pkg. (8.5 oz. each) corn muffin mix
2 eggs
1 fresh jalapeño pepper, seeded, finely chopped
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

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

CHILE AND CHORIZO CORNBREAD



Chile and Chorizo Cornbread image

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

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

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.

CORNBREAD CHORIZO STUFFING



Cornbread Chorizo Stuffing image

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

1 pound fresh Mexican chorizo
1 tablespoon salted butter
1 cup diced onion
1 cup diced celery
2 teaspoons chopped garlic
¼ cup chopped cilantro
2 cups crumbled cornbread
½ cup chicken broth
1 tablespoon crumbled cotija cheese

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

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