Chorizo Corn Bread Stuffing

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon sage dried
• 1 large eggs 
• 0.5 cup flat parsley coarsely chopped
• 1 cup flour all-purpose
• 2 cups chicken broth reduced-sodium
• 1 cup milk 
• 2 cups onion chopped
• 0.5 teaspoon salt 
• 8 ounces chorizo spanish packed coarsely chopped (dry-cured spiced sausage) ()
• 0.3 cup sugar 
• 0.3 cup butter unsalted
• 1.5 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients.
4. Pour batter into buttered baking pan.
5. Bake until golden and a tester comes out clean, 25 to 30 minutes.
6. Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
7. Cut corn bread into 3/4-inch cubes and put in a large bowl.
8. Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
9. Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes.
10. Remove from heat and add parsley.
11. Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan.
12. Drizzle with chicken broth.
13. Bake at 400°F uncovered, until golden brown, about 30 minutes.
14. •Spanish chorizo is a dry-cured pork sausage that gets its distinctive smoky flavor from pimentón de la Vera, a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. There are many different brands of Spanish chorizo and they vary surprisingly in looks, texture, and flavor. Some are imported from Spain and some are made in the United States. A Spanish brand we particularly like is Palacios, which is available in some specialty markets, Latino markets, and by mail order from tienda.com.•Corn bread can be baked 1 day ahead and kept covered at room temperature.•Stuffing can be assembled without stock 4 hours ahead and kept, loosely covered, at room temperature.