Chorizo Cornbread Stuffing

Roasted poblano peppers and chorizo sausage add a unique south-of-the-border flair to cornbread stuffing.


  • 2 packages (8 1/2 ounces each) corn muffin mix (plus ingredients to make muffins)
  • 2   poblano peppers, roasted
  • 1/2 cup (1 stick) butter or margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1   red bell pepper, diced
  • 2   garlic cloves, pressed
  • 1/2 teaspoon each dried thyme, coarsely ground black pepper and salt
  • 1 can (14-14 1/2 ounces) chicken broth
  • 1 1/2 cups frozen corn kernels
  • 4 ounces chorizo sausage, cooked and well drained


  1. Preheat oven to 375°F. Lightly spray Large Bar Pan with canola oil using Kitchen Spritzer. Prepare muffin mixes according to package directions for muffins; pour batter into pan. Bake 25-28 minutes or until deep golden brown; cool completely and cut into 1-inch cubes.

  2. Place poblano peppers on a broiler pan. Broil 3-4 inches from heat, 8-10 minutes or until completely charred on all sides, turning occasionally. Remove from broiler. Place peppers in Stainless (2-qt.) Mixing Bowl and cover; let stand until cool enough to handle. Remove and discard skin and seeds and coarsely chop.

  3. Melt butter in (12-in.) Skillet over medium heat. Add onion, celery, red bell pepper, garlic pressed with Garlic Press and seasonings. Cook 3-4 minutes or until onion is tender, stirring occasionally. Add poblano peppers, broth and corn; bring to a boil. Remove skillet from heat; add cornbread cubes and chorizo to skillet and mix until moistened.

  4. Spoon stuffing into Oval Baker. Bake 20-25 minutes or until stuffing is golden brown and heated through.


  • 12  servings of 1/2 cup

Nutrients per serving:

Calories 320, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 65 mg, Carbohydrate 19 g, Protein 7 g, Sodium 440 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

1 starch, 1 high-fat meat, 3 fat (1 carb) 

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