Made with fresh, uncooked Cheesorizo® mixed right into the batter and then topped with more before baking. This recipe, when made with Sage flavor Cheesorizo® makes a great cornbread stuffing!
Vegetarian, Gluten Free
1 20 oz. package Bob's Redmill Gluten Free Cornbread mix
2 large eggs
3 cups grated carrot or zucchini
1/3 cup olive oil or melted butter
1 1/2 cups whole milk
Preheat oven to 350F
Butter an 8x8 baking dish or use a muffin pan (they are great as mini-muffins)
Finely crumble Cheesorizo® into a medium sized mixing bowl, set aside two tablespoons for topping
Stir in eggs, grated veggies, milk and oil and blend until smooth
Pour into prepared dish and top with reserved Cheesorizo® crumbles
Bake at 350 F for one hour or until set in the middle - use a clean sharp knife or cake tester
To make stuffing, cube cornbread after cool, and bake on a dry sheet in oven at 250F for 20 minutes or until crouton dry
Saute onions, celery, mushrooms, and another chub of Sage Cheesorizo, combine with croutons and drizzle with melted butter or olive oil. Then add enough stock, broth, wine, or water to make stuffing stick together. Put in the bird or in an oiled and covered dish and bake.