Cornbread Stuffing with Chorizo and Jalapeños – Spiceology

Ingredients

• 3 tablespoons Spiceology Chile Margarita Mexican Rub
• 12 tablespoons unsalted butter, melted
• 2 cups yellow cornmeal
• 1 1⁄2 cups all-purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 4 large eggs
• 3 cups buttermilk
• 1 recipe Chile Margarita Cornbread, cooled and cubed
• 1 stick unsalted butter (8 tablespoons), plus more for greasing
• 2 large onions, diced
• 3 stalks celery, diced
• 11 oz Spanish chorizo or linguica
• 2 medium jalapeños, seeded and sliced
• 3 cups chicken or turkey stock
• Salt & pepper, to taste