1batch homemade gluten free cornbread or prepared and baked gluten free cornbread from a mix
2cupsgluten free chicken broth
2cupsheavy cream or full-fat coconut milk
1 ½teaspoonskosher or fine sea salt
3cupsgrated cheddar cheese or dairy free cheese shreds
1 ½poundsMexican chorizo
1large white oniondiced
3celery stalksthinly sliced
1red bell pepperseeded, deveined, and diced
1jalapeño pepperseeded, deveined, and minced
1 ½cupsfrozen corn kernels
Gluten free non-stick cooking spray
Preheat the oven to 350 degrees.
Cut the bread slices into about 1-inch pieces and place on a baking sheet in a single layer. Crumble the cornbread onto another baking sheet and spread into an even layer. Toast both bread for 20 minutes, flipping once. Remove from oven and let cool slightly. Leave oven on.
In a very large mixing bowl, whisk together the eggs, chicken broth, cream, salt, pepper and 2 cups grated cheese. Add the toasted bread and corn bread and stir well. Let sit for 20 – 30 minutes, stirring occasionally.
While the breads are soaking, heat the olive oil in a large skillet over medium-high heat. Remove the casing from the chorizo and crumble into the skillet. Cook, stirring and breaking up the chorizo until cooked through, about 5 minutes. Add the onion, celery, red pepper, jalapeño, corn, and cumin and cook, stirring occasionally until the vegetables are softened and cooked through. About 10 minutes. Let cool slightly then stir the mixture into the bread mixture, mixing well.
Spray a deep-dish lasagna pan or large rectangular baking dish with non-stick cooking spray. Spread the mixture into the pan, top with the remaining 1 cup cheese and bake for 45 – 55 minutes or until golden brown