Posted by Peggy on November 23, 2010
*I baked the cornbread 48 hours before using. I let it dry out in the oven and at room temperature so they were more like large croutons. Use your favorite recipe or purchase ready-made corn bread. For simplicity, I used two 15-ounce boxes of Trader Joe’s cornbread mix. The result was a bit sweet for my taste, but, when combined with the spicy chorizo and smoked paprika, it was a nice counterpoint.
Active Time: 25 minutes
Bake Time: 50 minutes
Number of servings (yield): 12-16