Ingredients

2 large eggs

1 cup buttermilk

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon fine sea salt

6 tablespoons unsalted butter, melted and cooled

2 medium jalapeno peppers, seeded and finely chopped

1 pound fresh Mexican chorizo, casings removed

1 medium yellow onion, finely chopped

1 medium carrot, peeled and finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1/2 cup frozen corn kernels, preferably fire-roasted

2 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

1 large egg, beaten

1 cup low-sodium chicken stock

2 fresh, ripe avocados, peeled, diced, and divided

1/4 cup sour cream

Instructions

Step 1: Preheat the oven to 375°F. Spray an 8 by 8-inch baking pan with nonstick cooking spray.

Step 2: In a medium bowl, beat the 2 eggs, then whisk in the buttermilk.

Step 3: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture and stir until just combined. Stir in the melted butter and chopped jalapenos.

Step 4: Pour the batter into the prepared pan. Bake until golden brown and edges pull away, about 25 minutes. Cool in the pan for 10 minutes, then turn out to cool completely. Dice into medium cubes. For best results, let the diced cornbread sit out up to a day before using.

Step 5: Preheat the oven to 350°F. Spray a clean 8 by 8-inch baking pan or similar dish with nonstick spray.

Step 6: Heat a large skillet over medium heat. Add chorizo and cook, breaking it up, until it starts to brown, about 5 minutes.

Step 7: Add onion, carrot, celery, and garlic to the skillet. Cook, stirring occasionally, until vegetables are softened and browned, about 10 minutes. Stir in corn kernels and cilantro. Season with salt and pepper.

Step 8: In a large bowl, toss diced cornbread with beaten egg and chicken stock. Add the chorizo mixture and mix well. Transfer to the prepared baking pan.

Step 9: Optional make-ahead: Assemble the stuffing without the egg and stock up to 4 hours before baking. Keep loosely covered at room temperature. Add egg and stock just before baking.

Step 10: Bake stuffing until heated through and golden brown, about 25 minutes.

Step 11: Just before the stuffing finishes baking, puree 1 diced avocado with sour cream until very smooth using a blender or food processor.

Step 12: Drizzle the avocado sour cream mixture over the hot stuffing. Top with the remaining diced avocado and serve immediately.

Tips & Variations

For a milder dish, reduce the number of jalapenos or leave the seeds in for more heat.

Fire-roasted corn adds a smoky depth, but fresh or canned corn works well too.

Try swapping Mexican chorizo for spicy Italian sausage if unavailable.

Leftover cornbread can be stored in an airtight container at room temperature for a day before making the stuffing, which enhances texture.

FAQs

Can I make this stuffing vegetarian?

Yes, substitute the chorizo with a plant-based sausage or a mix of sautéed mushrooms and beans for similar flavor and texture.

Can I prepare parts of this in advance?

You can bake and dice the cornbread a day ahead and assemble the stuffing up to 4 hours before baking. For best results, add the egg and chicken stock just before baking.