Easy recipe Chorizo Corn Bread Stuffing

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one one/two cups yellow cornmealone cup all-purpose flourone quarter cup sugarone tablespoon baking powderone teaspoon saltone cup milkone large eggabout three/four stick (six tablespoons) unsalted butter, melted and cooledone/two stick (one quarter cup) unsalted buttertwo cups chopped onionseight ounces Spanish chorizo (dry-cured spiced sausage), casing removed and sausage (Recipes by ingridients sausage) (Recipes by ingridients sausage) coarsely chopped (about one one/two cups packed see Cooks Notes)two cups fresh, or thawed frozen, corn (Recipes by ingridients corn) kernels (one ten-ounce package)one teaspoon dried sageone/two teaspoon saltone/two teaspoon freshly ground black pepperone/two cup coarsely chopped flat-leaf parsleytwo cups turkey stock or reduced-sodium chicken broth eight-inch square baking pan. . Chorizo Corn Bread Stuffing.