Name: Bobby Flay Cornbread Chorizo Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2/3 cup vegetable oil, plus more for the pan; 4 cups stone-ground yellow cornmeal; 2/3 cup all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1 teaspoon fine salt; 4 large eggs; 1 1/3 cups milk; 6 tablespoons unsalted butter, plus more for the pan; 1 pound chorizo, casings removed; 1 small onion, diced; 3 stalks celery, diced; 1 red bell pepper, diced; 1 poblano chile pepper, diced; 2 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon dried sage; 1 teaspoon dried oregano; Kosher salt and freshly ground pepper; 2 large eggs; 4 to 5 cups low-sodium chicken broth; 3 tablespoons salted roasted pepitas; Chopped fresh cilantro, for topping

This easy and delicious Cornbread Chorizo Stuffing, inspired by Bobby Flay, is perfect for a cozy meal. It’s quick to prepare, full of flavor, and can be made with simple ingredients. The crispy top and savory filling make it a perfect side dish for any occasion. Enjoy a comforting, homemade stuffing everyone will love!

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Ingredients Needed:

For the Cornbread:

2/3 cup vegetable oil, plus more for the pan
4 cups stone-ground yellow cornmeal
2/3 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon fine salt
4 large eggs
1 1/3 cups milk

For the Stuffing:

6 tablespoons unsalted butter, plus more for the pan
1 pound chorizo, casings removed
1 small onion, diced
3 stalks celery, diced
1 red bell pepper, diced
1 poblano chile pepper, diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon dried sage
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 large eggs
4 to 5 cups low-sodium chicken broth
3 tablespoons salted roasted pepitas
Chopped fresh cilantro, for topping

How To Make Cornbread and Chorizo Stuffing?

Make the Cornbread: Preheat oven to 220°C and grease a 9×13-inch pan. Mix cornmeal, flour, sugar, baking powder, and salt. Stir in eggs, milk, and oil. Pour into pan and bake for 20 minutes. Let cool, cut into cubes, and leave out overnight to dry.
Make the Stuffing: Melt butter in a skillet. Cook chorizo for 6 minutes, breaking it apart. Remove and set aside. In the same skillet, cook veggies for 8 minutes. Add garlic and spices, and cook for 2 minutes. Let cool.
Assemble the Stuffing: Preheat oven to 175°C and grease a dish. Whisk eggs and chicken broth. Add cornbread cubes and chorizo mix, and toss to coat. If dry, add more broth. Transfer to a dish, top with butter, and cover with foil. Bake for 30 minutes. Uncover, add pepitas, and bake for 30-35 more minutes. Top with cilantro before serving.

Recipe Tips:

Dry the cornbread overnight: Letting the cornbread cubes dry out helps them absorb the broth better, giving your stuffing the perfect texture.
Use low-sodium broth: This helps control the saltiness of the stuffing, so it’s not too salty.
Don’t skip the chorizo browning: Cooking the chorizo until browned adds a deep, savory flavor to the stuffing.
Add more broth if needed: If the cornbread feels too dry, add a bit more chicken broth to keep the stuffing moist.
Top with pepitas: Sprinkling pepitas on top before baking gives the stuffing a nice crunch and extra flavor.

How To Store & Reheat Leftovers?

Refrigerate: Cool the stuffing to room temperature, then store it in an airtight container in the fridge for up to 3 days.
Freeze: Cool the stuffing completely, then freeze in a freezer-safe container or bag for up to 3 months.
Reheat: Heat butter or oil in a pan over medium heat. Stir the stuffing for 5-7 minutes until hot.

Nutrition Facts:

Calories: 282 kcal
Total Fat: 16.4 g
Saturated Fat: 5.5 g
Cholesterol: 45.3 mg
Sodium: 739.9 mg
Potassium: 89.9 mg
Total Carbohydrate: 27.6 g
Dietary Fiber: 0.6 g
Sugars: 11.3 g
Protein: 6.6 g

Try More Bobby Flay Recipes:

Bobby Flay Cornbread
Bobby Flay Salmon With Brown Sugar And Mustard Glaze
Bobby Flay Lobster Mac And Cheese Recipe
Bobby Flay Lasagna