Description

This Southwest Cornbread Chorizo Stuffing with Avocado is a flavorful, hearty dish perfect for festive gatherings or a comforting meal. Combining spicy Mexican chorizo, sweet jalapenos, roasted corn, and moist jalapeno cornbread, it’s baked to golden perfection and topped with a smooth avocado sour cream blend for a creamy finish.

Ingredients

Scale

Cornbread

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

Stuffing

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, to taste
1 large egg, beaten
1 cup low-sodium chicken stock

Topping

2 fresh ripe avocados, peeled, diced, and divided
1/4 cup sour cream

Instructions

Make the cornbread: Preheat your oven to 375°F (190°C) and spray an 8 by 8-inch baking pan with nonstick cooking spray. In a medium bowl, beat the eggs and whisk in the buttermilk. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture to the dry ingredients and stir until just combined. Then stir in the melted butter and finely chopped jalapenos.
Bake the cornbread: Pour the batter into the prepared pan and bake until the top is golden brown and edges pull away from the pan, about 25 minutes. Cool on a wire rack for 10 minutes, then turn out onto the rack to cool completely. Dice into medium cubes. For best results, let the diced cornbread sit uncovered for up to a day before using.
Prepare the stuffing base: Preheat your oven to 350°F (175°C) and spray a clean 8 by 8-inch baking pan or 2-quart baking dish with cooking spray. Heat a large skillet over medium heat and add the chorizo, breaking it up as it cooks. Brown the chorizo for about 5 minutes.
Cook vegetables with chorizo: Add onion, carrot, celery, and garlic to the skillet. Stir occasionally and cook until vegetables soften and brown, about 10 minutes. Stir in corn kernels and cilantro. Season with kosher salt and freshly ground black pepper to taste.
Combine stuffing ingredients: In a large bowl, toss the diced cornbread with the beaten egg and chicken stock. Add the chorizo-vegetable mixture and stir until well combined. Transfer the mixture to the prepared baking pan.
Optional make-ahead step: You may assemble the stuffing without the stock and egg up to 4 hours ahead of time, keeping it loosely covered at room temperature. Add the stock and egg mixture just before baking.
Bake the stuffing: Bake the stuffing until it’s heated through and golden brown, about 25 minutes.
Prepare avocado topping: Just before the stuffing finishes baking, puree one diced avocado with the sour cream in a blender, food processor, or using an immersion blender until very smooth.
Serve: Drizzle the creamy avocado sour cream mixture over the hot stuffing. Top with the remaining diced avocado and serve immediately for the best taste and texture.

Notes

For the best flavor, use fire-roasted corn in the stuffing for a smoky sweetness.
Letting the cornbread dry out slightly before mixing helps it absorb the liquids without becoming mushy.
You can prepare the stuffing base ahead but add egg and stock just prior to baking to maintain optimal texture.
Adjust the heat level by varying the amount of jalapeno peppers according to your taste.
Use low-sodium chicken stock to control the saltiness of the stuffing.
This dish can be served as a side or a vegetarian version can be created by omitting chorizo and substituting with plant-based sausage.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: Southwestern American

Keywords: Southwest, cornbread, chorizo, stuffing, avocado, holiday side dish, Mexican flavors, jalapenos, fire-roasted corn