Ingredients
- 10 cups crumbled cornbread (homemade or strore bought)
- 3 tablespoons oil
- 2 onions, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, finely minced
- 1 poblano pepper, siced (or sweet green bell pepper, diced)
- 3 to 4 Spanish-style Chorizo sausages, mild or spicy, casings removed
- 1 tablespoon canned chipotle peppers, chopped
- 1 1/2 cups chicken broth
- Salt and pepper
How to Make
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Step 1: Preheat oven to 350°F. Grease 13 x 9-inch (3 L) glass baking dish.
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Step 2: Place crumbled corn bread in large bowl; set aside.
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Step 3: In large frying pan, heat the oil over medium heat; cook onions, celery and poblano pepper for 5 minutes, stirring often. Stir in garlic cook 1 minute longer. Transfer mixture to small bowl.
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Step 4: Add sausages; cook, stirring to break up meat, for 4 minutes or until browned. Return onion mixture to frying pan and stir in chipotle; cook for 1 minute, stirring. Stir in chicken broth, scraping browned bits up from bottom of pan. Bring to a boil. Drizzle mixture over cornbread; toss gently to mix. Add salt and pepper. Pour into prepared baking dish.
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Step 5: Bake in centre of oven until top is crunchy and centre is hot, about 35 minutes.
We hope you enjoy this recipe!
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