Patti Jinich Cornbread Food

CHORIZO, APPLE AND CORNBREAD STUFFING

Chorizo, Apple and Cornbread Stuffing image

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 "Turkey Day"

Provided by Pati Jinich

Time 45m

Number Of Ingredients 12

Ingredients

1 pound Mexican chorizo (casings removed, coarsely chopped)
1 1/2 whole white onions (peeled and chopped)
4 cloves garlic (peeled, coarsely chopped)
4 stalks celery (rinsed and sliced)
2 Granny Smith apples (cored and chopped)
1 cup slivered almonds (or chopped pecans)
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon kosher or coarse sea salt
1 1/2 pounds corn bread (cubed (about 8 cups))
1 1/2 cups homemade chicken broth (or store bought)
1 cup cooking juices from the Thanksgiving Turkey ((or substitute 1 additional cup chicken broth))

Steps:

Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stufﬁng and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

MRS. PATTI'S MEXICAN CORNBREAD

Mrs. Patti's Mexican Cornbread image

Cornbread with a touch of spice.

Provided by MAIL8D

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g

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