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Chorizo Corn Bread Stuffing

['1 1/2 cups yellow cornmeal', '1 cup all-purpose flour', '1/4 cup sugar', '1 tablespoon baking powder', '1 teaspoon salt', '1 cup milk', '1 large egg', '3/4 stick (6 tablespoons) unsalted butter, melted and cooled', '1/2 stick (1/4 cup) unsalted butter', '2 cups chopped onions', '"8 ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage coarsely chopped (about 1 1/2 cups packed; see Cooks Notes)", 2 cups fresh, or thawed frozen, corn kernels (one 10-ounce package)', '1 teaspoon dried sage', '1/2 teaspoon salt', '1/2 teaspoon freshly ground black pepper', '1/2 cup coarsely chopped flat-leaf parsley', '2 cups turkey stock or reduced-sodium chicken broth', '8-inch square baking pan']

Heat oven to 400°F with rack in middle and butter an 8-inch square baking pan.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
Whisk together milk, egg, and butter in a small bowl and stir into dry ingredients. Pour batter into buttered baking pan.
Bake until golden and a tester comes out clean, 25 to 30 minutes.
Cool corn bread in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Cut corn bread into 3/4-inch cubes and put in a large bowl.
Melt butter in a 12-inch heavy skillet over medium heat, then add onions and cook, stirring occasionally, until softened, about 8 minutes.
Add chorizo, corn, sage, salt, and pepper and cook, stirring occasionally, 10 minutes. Remove from heat and add parsley.
Toss chorizo mixture with corn bread and transfer to a 13- by 9-inch baking pan. Drizzle with chicken broth.
Bake at 400°F uncovered, until golden brown, about 30 minutes.

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