Chili Margarita Cornbread Stuffing with Chorizo and Jalapeños

Heather Scholten | Mama Spice
Servings

8

Prep Time

30 minutes

Cook Time

90 minutes

Cuisine

Latin/South American

Category

Main Course

Smoky, spiced, and stuffed with bold flavor, this Chile Margarita Cornbread Stuffing with Chorizo and Jalapeños turns a classic side dish into the thing everyone actually wants on the holiday table. Spiceology Chile Margarita Mexican Rub brings citrusy heat and depth to a homemade cornbread base that gets cubed, toasted, and folded with caramelized onions and smoky chorizo. Make the cornbread a day ahead and watch this become your new Thanksgiving signature.

Chili Margarita Cornbread Stuffing with Chorizo and Jalapeños

Ingredients

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    • 3 tablespoons Spiceology Chile Margarita Mexican Rub

    • 12 tablespoons unsalted butter, melted
    • 2 cups yellow cornmeal
    • 1 1⁄2 cups all-purpose flour
    • 2 tablespoons sugar

    • 3 teaspoons baking powder

    • 1 teaspoon baking soda

    • ½ teaspoon kosher salt

    • 4 large eggs
    • 3 cups buttermilk

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    • 1 recipe Chile Margarita Cornbread, cooled and cubed

    • 1 stick unsalted butter (8 tablespoons), plus more for greasing
    • 2 large onions, diced
    • 3 stalks celery, diced
    • 11 oz Spanish chorizo or linguica

    • 2 medium jalapeños, seeded and sliced

    • 3 cups chicken or turkey stock
    • Salt & pepper, to taste

    Directions

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      1. Preheat the oven to 425°F. Lightly grease a 13×9-inch baking dish.

      2. In a large bowl, mix together the cornmeal, flour, Spiceology Chile Margarita Spice Rub, sugar, baking powder, baking soda, and salt.

      3. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

      4. Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool completely.

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      1. Preheat the oven to 350° F.

      2. Add cubed cornbread to 2 rimmed baking sheets and toast in the oven for 15-20 minutes, stir and continue to bake until the cubes are dry and crouton-like. Remove and allow to cool.

      3. In a large skillet set over medium-high heat, add the butter and melt. Add the onions and cook over medium-low heat until the onions are caramelized about 30 minutes. Add the celery and chorizo and increase the heat to high. Sautee until the chorizo is starting to brown, about 5 minutes. Add the jalapeños and sauté for another 1 minute. Remove from heat.

      4. Preheat the oven to 350° F.

      5. Butter a 13x9-inch baking dish. In a large bowl add the cubed cornbread, the onion mixture and stir to combine. Add the chicken stock and toss to combine. Pour into prepared baking dish. Cover tightly with buttered aluminum foil. Bake 20 minutes covered. Remove foil and bake for another 25 minutes uncovered.

      6. Serve immediately.
      Recipe Products
      Blend

      Chile Margarita Mexican Seasoning

      Key Ingredients

      Cumin, Brownulated Sugar, Orange Peel, Lime, Chili Peppers