Step 1

Preheat oven to 350

Step 2

In a large, ovenproof skillet, melt the butter over medium-high heat.

Step 3

Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.

Step 4

Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.

Step 5

Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.

Step 6

Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.

Step 7

Add the egg and mix again.

Step 8

Pour the chicken stock evenly over the cornbread mixture. There is no need to mix again if pouring the broth evenly over the cornbread mixture.

Step 9

Place in the oven, covered, for 30 minutes. Remove lid and allow to brown on top slightly (10-15 additional minutes). Serve immediately. Additional chopped sage and thyme can be added to garnish the dressing.