Chorizo Cornbread Stuffing

Make the cornbread first. This can be done a day ahead if you'd like. Preheat oven to 350 degrees F. Butter a 9-inch square baking pan. Mix cornmeal, flour, baking soda, salt, baking powder, sugar, buttermilk, and egg together. Let batter sit 5 minutes, mix again, and pour into the buttered pan. Bake in center of rack for approx 30 minutes. Remove from oven. Let cool in pan. Once cool, slide a small knife around the edge of the pan to loosen. Turn upside down and tap the bottom to release the cornbread. Dice into 1-inch cubes. Set aside. While the cornbread is cooking, start the chorizo mix. Sauté onions over medium heat for 5 minutes with 1/4 cup of the olive oil, until caramelized and starting to char on the outside. Lower heat. Add the chiles and chorizo and cook another 5 minutes. Remove from heat and place in a large mixing bowl. Stir in honey and set aside. To finish: Heat the remaining 1/4 cup oil in a large sauté pan over medium heat. Add the cornbread cubes and toast in the oil until golden brown on all sides. Remove from heat and add to the bowl with the chorizo mixture. Stir gently to combine.