Cornbread Stuffing with Chorizo and Jalapeños

Directions

Chili Margarita Cornbread:

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.

Cornbread Stuffing with Chorizo and Jalapeños:

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.