- 2 packages cornbread mix, store-bought
- 2/3 cup buttermilk
- 1/4 cup butter
- 2 eggs
- 1 pound chorizo sausage
- 1 large onion, chopped
- 3/4 cup chopped celery
- 12 ounces frozen corn, thawed
- 5 ounces chopped green chiles
- 3 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken broth
Preheat oven to 4o0F degrees. Spray 15×10 baking pan with non-stick spray. In large bowl, stir cornbread mix, buttermilk, butter and eggs just until moistened. Spread batter in pan. Bake 10 to 12 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes.
Cut warm cornbread into 1/2-inch cubes. Leave in pan. Stir cubes. Bake for 10 minutes more. Stir cubes again; bake 15 minutes longer or until golden brown on top. Dump cubes into large bowl. Reduce oven to 350F degrees.
Meanwhile in large skillet, cook sausage, onion and celery over medium-high heat for 7 to 10 minutes. Stir frequently until sausage is no longer pink. Stir in corn, chiles, poultry seasoning, salt and pepper.
Stir sausage mixture into cornbread cubes. Gradually stir in just enough broth to moisten stuffing without being mushy. Spoon mixture into un-greased 3-quart glass baking dish. Cover with foil and bake for 25 minutes. Uncover and bake for 15 minutes more.