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Zesty Chorizo Cornbread Dressing

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

60 minutes


6-8 people



  • 3 Tablespoons Butter Olive Oil
  • 1 cup corn kernels, fresh or previously frozen (thawed)
  • 1 medium red onion, chopped
  • 2 stalks celery, strings trimmed and chopped
  • 2 cloves garlic, minced
  • 1 pound loose chorizo, chopped roughly
  • 4 cups prepared cornbread, coarsely crumbled. (Note: it's ok to use dried out cornbread.)
  • 1-1/2 teaspoon fresh thyme leaves (removed from about 8-10 sprigs)
  • 1 Tablespoon fresh sage leaves, diced (approximately 10-12 medium-large sage leaves)
  • 1/2 teaspoon kosher salt (optional)
  • 1/2 teaspoon black pepper
  • 1 egg, beaten
  • 1 cup chicken broth/stock


  • Preheat oven to 350 degrees.
  • Heat the Butter Olive Oil over medium-high heat in a large ovenproof skillet.
  • Add the corn, onion, celery, and garlic. Sauté for 10 minutes, stirring occasionally. Onions will become translucent and may brown on the edges a bit.
  • Add the chorizo and brown for 2-3 minutes, breaking up any clumps of meat as the sausage cooks.
  • Add the fresh sage and thyme. Sauté for 1-2 minutes until the herbs become fragrant.
  • Add the cornbread pieces, salt and pepper. Mix well to combine all ingredients evenly.
  • Add the egg and mix once more.
  • Pour the chicken stock evenly over the cornbread mixture. Mix everything together, gently.
  • Place in the oven, covered for 30 minutes. Remove the lid and allow to brown slightly (about 10-15 minutes more).
  • Serve immediately.
  • If desired, garnish the dressing with additional sage and thyme.
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