Chorizo Corn Bread Stuffing

Directions

1. 1.

   Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.

2. 2.

   Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.

3. 3.

   Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.

4. 4.

   Bake until golden and a tester comes out clean, 25 to 30 minutes.

5. 5.

   Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.

6. 6.

   Cut corn bread into 3/4-inch cubes and put in a large bowl.

7. 7.

   Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.

8. 8.

   Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.

9. 9.

   Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.

10. 10.

    Bake at 400°F uncovered, until golden brown, about 30 minutes.