Southwestern Cornbread Stuffing Ingredients: 4 chorizo sausages 2 cups yellow corn meal 2 tsp baking powder 1 tps baking soda 2 cups buttermilk 4 lrg eggs 1/4 cup melted unsalted butter 2 cups canned cream style corn 2 cups grated Monterey Jack cheese 2 cans (4 oz. size) diced peeled green chilies 2 sml onions, grated 1/2 cup minced fresh coriander Instructions: Heat the oven to 350 F. Cook chorizos in small heavy skillet until brown on all sides, then cut into 1/4 inch slices. Mix corn meal, salt, baking powder and baking soda in medium bowl. Stir chorizo chunks and remaining ingredients together in a large mixing bowl until thoroughly blended. Add the corn meal mixture and mix well. Divide batter between two well-seasoned 10" cast-iron skillets (or bake in 2 batches). Bake the cornbread until brown on top and a wooden pick inserted in center comes out clean, about 40 minutes. Let cool completely on wire rack then crumble coarsely for stuffing. (Contributed by Silkia@aol.com to rec.food.recipes)