In a large, ovenproof skillet, melt the butter over medium-high heat.
Add the corn, onion, celery and garlic. Saute for 10 minutes, stirring occasionally. Onions will become translucent and may begin to brown slightly.
Add the chorizo and brown for 2-3 minutes, breaking up the sausage as it cooks.
Add the sage and thyme. Saute for 1-2 minutes allowing the herbs to become fragrant.
Add the cornbread, salt and pepper. Using a cooking spoon, mix well to combine all ingredients evenly.
Add the egg and mix again.
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.
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.
The recipe can be made gluten-free or with gluten based on the type of cornbread used.*I used a locally produced Chorizo which is loose as with Mexican Chorizo, however it is a Spanish recipe so deep in flavor. Due to the texture of chorizo it can be difficult to pull apart when cooking so rough chopping it before browning aids in breaking the meat apart when cooking. For this recipe I recommend a loose chorizo vs the traditional hard cured Spanish chorizo.