• Heat oven to 350 degrees. Coat an 8 x 8-inch baking pan with nonstick cooking spray.

  • Heat 2 tbsp of the butter in a small skillet; add peppers and cook 3 minutes, until softened. Set aside, add remaining 2 tbsp butter and allow to melt.

  • In a large bowl, whisk flour, cornmeal, sugar, baking powder, salt and baking soda. Make a well in center and add buttermilk, egg and butter-and-pepper mixture. Mix until just combined. Spoon into prepared baking pan and bake at 350 degrees for 35 minutes. Turn out cornbread and cool slightly. With a serrated knife, cut into 1-inch cubes and place in a large bowl.

  • In the same small skillet, heat olive oil. Add chorizo and cook 1 minute, until lightly crisp. Add to cornbread cubes; stir in broth and cheese.

  • Spoon into a baking dish; bake at 350 degrees for 10 minutes until warm and cheese is melted. Serve with turkey and gravy.

Nutrition Facts

315 calories; 15 g total fat; 58 mg cholesterol; 713 mg sodium. 33 g carbohydrates; 11 g protein;