Chorizo Corn Bread Stuffing

PreparationFor corn bread: 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. For stuffing: Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes. Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley. Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth. Bake at 400°F uncovered, until golden brown, about 30 minutes. Cooks' Notes:•Spanish chorizo is a dry-cured pork sausage that gets its distinctive smoky flavor from pimentón de la Vera, a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. There are many different brands of Spanish chorizo and they vary surprisingly in looks, texture, and flavor. Some are imported from Spain and some are made in the United States. A Spanish brand we particularly like is Palacios, which is available in some specialty markets, Latino markets, and by mail order from tienda.com. •Corn bread can be baked 1 day ahead and kept covered at room temperature. •Stuffing can be assembled without stock 4 hours ahead and kept, loosely covered, at room temperature.

PreparationFor corn bread: 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. For stuffing: Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes. Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley. Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth. Bake at 400°F uncovered, until golden brown, about 30 minutes. Cooks' Notes:•Spanish chorizo is a dry-cured pork sausage that gets its distinctive smoky flavor from pimentón de la Vera, a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. There are many different brands of Spanish chorizo and they vary surprisingly in looks, texture, and flavor. Some are imported from Spain and some are made in the United States. A Spanish brand we particularly like is Palacios, which is available in some specialty markets, Latino markets, and by mail order from tienda.com. •Corn bread can be baked 1 day ahead and kept covered at room temperature. •Stuffing can be assembled without stock 4 hours ahead and kept, loosely covered, at room temperature.