Ingredients

Instructions

1. 1
   Preheat oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
2. 2
   Heat a large skillet over medium heat. Add chorizo and cook until browned, about 3-5 minutes; crumble the chorizo as it cooks.
3. 3
   Add garlic, onion, carrot, celery and jalapeno. Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes. Stir in cornbread, cilantro, salt and pepper. Gradually pour in enough of the stock so that stuffing is just moist, being careful not to add too much stock.
4. 4
   Transfer cornbread mixture into prepared baking dish and bake until lightly brown on top, about 20 minutes.
5. 5
   Serve immediately garnished with additional cilantro, if desired.