Chorizo Corn Bread Stuffing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Shelley Wiseman
This corn bread stuffing is a stroke of genius. It's so easy, you'll be making it far more often than once a year for Thanksgiving! Shelley Wiseman, author of Just Tacos, knows a thing or two about corn—and not just in tortillas
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Instructions
- Heat oven to 400 °F with rack in middle and butter an 8-inch square baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
- Bake until golden and a tester comes out clean, 25 to 30 minutes.
- Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
- Cut corn bread into 3/4-inch cubes and put in a large bowl.
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