Blue Cornbread With Chorizo Stuffing Recipe
Servings: 6
Ingredients
- 6 ounce Blue cornmeal
- 1 1/2 c. Flour
- 1/2 c. Sugar
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 x Jalapeno pepper
- 1 c. Frzn corn
- 1 1/2 c. Lowfat milk
- 8 ounce Butter
- 6 x Large eggs
- 1 lb Chorizo
- 2 sm Onions minced
- 3 x Celery ribs minced
- 12 ounce Corn kernels
- 1/2 x Red bell pepper minced
- 1 x Stem rosemary
- 7 ounce Chicken stock
Directions
- Preparation of the Cornbread: Preheat oven to 350 degrees. Mix dry ingredients and jalapeno pepper together in a bowl. Heat butter in a pan. Add in lowfat milk and hot slightly. Remove butter and lowfat milk from heat, let cold slightly, and add in Large eggs. Mix well. Add in liquid to dry ingredients to moisten, but don't mix. Place in greased and floured pans and bake for 15 to 20 min.
- Preparation of the Stuffing: Cook chorizo till all fat is rendered. Remove meat from pan and place in a bowl, keeping grease in pan. Add in the onions to the fat and cook for three min. Add in the celery, corn and red pepper to the pan and cook for one minute. Remove rosemary leaves from stem. Finely mince leaves and add in to mix.
- To Complete the Dish: Remove the cornbread from pan and place in a mixing bowl. Pour hot chorizo mix over and mix well. Continue to mix till the cornbread is the size which you like. Place in a casserole and bake 30 min.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 6 servings | |
| Calories 957 | |
| Calories from Fat 587 | 61% |
| Total Fat 65.93g | 82% |
| Saturated Fat 32.35g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 359mg | 120% |
| Sodium 2141mg | 89% |
| Potassium 766mg | 22% |
| Total Carbs 60.62g | 16% |
| Dietary Fiber 3.2g | 11% |
| Sugars 23.69g | 16% |
| Protein 32.53g | 52% |
