Savory Cornbread with Cheesorizo®

December 16, 2015


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 chub Cheesorizo® any flavor

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.