Pumpkin Chorizo Cornbread Dressing

Because Pumpkins, Pigs & Corn Go Deliciously Together

Oh. And Pumpkin Ale Too

Who Needs Chicken Stock When You Have Beer?

So There Once Was A Fresh Fork Potluck...

And I LOVE to make cornbread. Not just any cornbread, but Alton Brown's Creamed Cornbread. But not just with any creamed corn. I make that from scratch too. (Wanna try? This is a great basic recipe)

But you have to spice things up, you know? And I have. I have made AB's cornbread with dried chilis. I have added twists such as chorizo before. I have done the whole sweeter version. Southern version. Spoonbread version. Made it into french toast (which I won a spiffy contest with thanks to WKSU & West Point Market - And Fresh Fork posting my recipe). I have made it with almond meal. Cranberries. You name it. I love it - as long as it screams cornbread.

So it was an Autumn potluck, and I love the pumpkin ale season (not to mention I. Love. PUMPKIN. Seriously. I buy cans of the stuff and eat it as a snack. Or dinner. Whatever - BUT when I have the time I prefer to roast my own, thank you very much).

ANYHOW. I thought HEY! I'm gonna whip up a little PumpkinChorizoCornbreadAwesomeness.

And at that moment, Pumpkin Chorizo Cornbread Dressing was born.

And devoured at the potluck. :)

Ok. Hey. Don't hate because I don't have exact measurements for anything BUT the actual cornbread. Just add what you like until you think it's enough. Below makes (2) skillets of cornbread which yields (1) large tray of the dressing.


  • 1 pie pumpkin, cubed (butternut can be substituted)*
  • Cinnamon
  • 1/2 lb chorizo sausage*
  • 1 lg white onion, chopped*
  • 1 handful poblano peppers, chopped
  • Spices you dig (salt, pepper, ancho/cayenne/mulato chili powder, cumen, etc)
  • 4 cups yellow cornmeal*
  • 2 tsp kosher salt
  • 2 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 cups buttermilk
  • 4 eggs*
  • 2 cups creamed corn*
  • 4 Tbsp oil (or butter)
  • Pumpkin Ale


  1. In two warmed cast iron skillets, brown chorizo in oil.
  2. Add pumpkin and cook until slightly tender.
  3. Remove meat and pumpkin and caramelize onions in juices. Add peppers and cook until slightly tender.
  4. Toss meat & pumpkin back in and warm slightly to coat. Remove and set aside. Keep skillets warm.
  5. Heat oven to 425.
  6. Make the cornbread according to the awesome Alton Brown all the way up until the "pour batter into the skillet" part. At this point, stir in some of the meat mixture - reserving at least half to mix in at the baking pan step. THEN pour into buttered skillets. NOTE: You do not need to butter the skillets if they are still nice and seasoned with the meat mixture. Bake at 425 until slightly golden, about 20 minutes.
  7. Remove and let cool. Tear into pieces.
  8. Reduce oven temp to 375.
  9. Prepare your baking pans with butter. Add crumbled bread, remaining meat mix, seasonings of choice and coat with ale to moisten.
  10. Bake at 375: mixing every so often & adding more ale when needed. Allow the dressing to cook until it is crunchie on top, approx 20 minutes or so.
  11. Remove & allow to cool slightly.
  12. Then? NOSH! (with a side of pumpkin ale of course) <--IMPORTANT STEP!

*Items starred were from Fresh Fork Market. That's how I roll yo.

Speaking of rolling...

Rolling into the potluck with my corny contribution of awesomeness. :)

*Medina O.