Holiday Recipe: Green Chile Cornbread Stuffing

An excerpt from the cookbook “Crazy from the Heat”, written by the spicemeister himself; Dave Hirshkop, creator of the world famous Insanity Sauce. This recipe may not cause, or cure any mental illness, it is sure to wake up your bland Holiday side dishes.

Serves 8

Heat Rating – 2/8 Chiles

Ingredients:

CORNBREAD

2 C yellow corn meal
2 C all-purpose flour
½ C Sugar
2 TBS baking powder
2 TSP salt
2 C milk
2/3 C vegetable oil
2 LG eggs

STUFFING

1 LB chorizo, casings removed
2-1/4 C onions, chopped
2 red bell peppers, seeded chopped
1 fresh Anaheim Chile, seeded chopped
¼ C fresh cilantro, chopped
1-1/2 TSP dried oregano
2/3 C low sodium chicken broth

Directions:

To prepare the cornbread, preheat the oven to 400 degrees F. Butter a shallow nine inch square baking dish. In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl whisk the milk, oil, and eggs. Add the milk mixture the dry ingredients and stir just until blended. Transfer the batter to the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool. (The cornbread can be prepared up to two days in advance. Cover and refrigerate until serving or using in stuffing.)

To prepare the stuffing, preheat oven to 375 degrees F. Cut the cornbread into ½ inch cubes ( you’ll need 12 cups). Transfer to a baking sheet and bake until cornbread cubes are dry but not hard, about 15 minutes. Transfer to a large bowl.

Butter a 9 X 13 inch glass baking dish. Cook the chorizo in a large skillet over medium heat until brown and crumbly, about 10 minutes. Reduce heat to medium-low, and add onions, bell peppers and chiles and sauté until tender, about 15 minutes. Stir the chorizo mixture, cilantro, and oregano into the cornbread. Mix in enough of the broth to moisten the bread. Spoon into the prepared baking dish. Cover with buttered foil, buttered side down. (The stuffing maybe prepared to this point 1 to 2 days ahead and chilled.) Bake in a preheated 375 degree F oven until heated through, about 50 minutes. Serve Warm.

You will find this and other favorites made fiery in Dave’s Insane cookbook; Crazy from the Heat!