Corn Bread Stuffing with Peppers and Chorizo Recipe

Corn Bread: In 375F/190C oven, heat 8- or 9-inch/20 or 23 cm cast-iron skillet.

Meanwhile, in large bowl, whisk together cornmeal, flour, sugar, baking powder and soda, and salt; in separate bowl, whisk together eggs, buttermilk and 2 tbsp/30 mL of the fat.

Pour egg mixture into cornmeal mixture; lightly whisk until thoroughly blended. Pour remaining fat into pan to heat; scrape batter into pan. (If you don't have a cast-iron skillet, mix all of the bacon fat into batter; scrape into greased 8-inch/2 L square metal cake pan.) Return pan to centre of oven; bake until cake tester inserted in centre comes out clean, 25 to 30 minutes.

Let cool in pan on rack for 5 minutes; invert onto rack and let cool completely. Wrap and store at room temperature for up to 1 day or refrigerate for up to 3 days.

Crumble corn bread into large bowl. Quarter chorizo lengthwise, then slice into chunks.

In large skillet, heat oil over medium heat; fry chorizo until fragrant and oil is coloured. Add onion, garlic and celery; fry, stirring often, until softened. Add peppers and salt; fry until softened. Stir in paprika; cook, stirring, for 1 minute. Scrape over corn bread and toss together.

In separate bowl, beat egg with stock; stir egg mixture, parsley and sage into stuffing.

Makes 12 cups (3 L).