Preheat oven to 400F.

Butter a 13x9x2 inch glass baking dish.

Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl.

Whisk milk, oil, and eggs in a medium bowl.

Add milk mixture to dry ingredients and stir until just blended.

Transfer batter to the prepared baking dish.

Bake for about 25 minutes, or until a tester inserted into the center comes out clean.

Cool the cornbread.

Preheat oven to 375F.

Cut cornbread into 1/2 inch cubes to measure 12 cups (reserve remaining bread).

Transfer bread cubes to a baking sheet.

Bake bread cubes until dry but not hard, about 15 minutes.

Transfer bread cubes to a large bowl, maintain oven temperature.

Butter a 13x9x2 inch glass baking dish.

Cook chorizo sausage in a heavy skillet over medium-high heat until brown, about 10 minutes, crumbling with a spoon.

Reduce heat to medium-low.

Add onion, red peppers, and chili to the skillet.

Sauté until tender, about 15 minutes.

Stir chorizo mixture, cilantro, and oregano into the bread cubes.

Mix in enough chicken broth to moisten.

Spoon into the prepared baking dish.

Cover with foil.

Bake until heated through, about 45 minutes to 1 hour.