Bourbon Jalapeno Cornbread Stuffing

  1. Preheat the oven to 425°F. In a large sauté pan, melt the butter over medium-high heat and add the chorizo, crumbling the sausage with a wooden spoon until it is in small bits. Cook the chorizo until it begins to color, about 10 minutes.
  2. Add the onion, celery, jalapenos, garlic, and corn and cook for another 10 minutes until the vegetables are soft. Have the cornbread crumbled in a large bowl with the cheddar cheese and pour the sausage and vegetables over the corn bread. Season lightly with salt and pepper. Mix well to combine and transfer to a greased casserole dish.
  3. In a separate bowl, mix together the half and half, Maker’s Mark® Bourbon, and stock. Pour the liquid evenly over the stuffing mixture and gently press the mix down to soak up the liquid. Bake in the oven until it begins to color on top and is bubbling slightly, about 40 minutes.

Serves 8 - 12.

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