1 cup yellow cornmeal
½ cup all-purpose flour
¾ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
1 cup buttermilk
½ cup milk
1 tablespoon honey
3 tablespoons unsalted butter, melted and divided
1 recipe-prepared cornbread, cut into small cubes
1 regular-sized pack Hawaiian sweet rolls, cut into small cubes
1 cup fresh chorizo
1 cup waxy potatoes, small diced
1 celery rib, small diced
½ cup carrots, small diced
4 garlic cloves, minced
1 medium onion, minced
1 cup poultry stock
4 tablespoons butter
2 tablespoons cilantro, minced
1. Preheat oven to 400℉.
2. To make the cornbread, place the cornmeal in a large bowl and sift in the flour, salt,
baking powder, and baking soda. Whisk to combine.
3. In a separate bowl, beat together the eggs, buttermilk, milk, and honey.
4. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
5. Use a tablespoon of the melted butter to grease a 9” baking pan. Whisk the rest of the
melted butter into the batter until just combined. Bake 35–40 mins until tester comes out
clean. Set aside to cool.
6. Turn oven down to 350℉.
7. In a cast-iron pan, brown the chorizo until the fat is rendered out. Remove chorizo from
pan and set aside. Remove half of the fat from the pan and discard.
8. In the same chorizo pan, add potatoes, onions, carrots, celery, garlic, and sauté until soft
9. Place the cubed cornbread and Hawaiian rolls on a baking sheet in a single layer. Toast
in the oven until golden brown.
10. In a large bowl, mix together chorizo, cooked vegetables, cornbread, and rolls. Carefully
mix in stock, adding in increments until moist but not wet (to avoid mushy stuffing).
Season to taste with salt and pepper.
11. Place stuffing in a baking dish and top with a few slices of butter, place in the oven, and
bake for about 15 minutes.
12. Garnish with chopped cilantro and serve immediately.