Preheat the oven to 425ºF (218ºC).
In a medium bowl, mix together all the cornbread ingredients: yellow cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt, whole milk, beaten egg, and neutral oil until well combined.
Grease a 9x13 baking pan and pour the cornbread mixture into it. Bake for 13-15 minutes or until a knife inserted comes out clean. Once baked, set the cornbread aside to cool.
In a medium sauté pan, heat 2 tablespoons of neutral oil over medium heat. Add the diced carrot, jalapeño, celery, red bell pepper, white onion, garlic, black pepper, and kosher salt. Sauté the vegetables until the onions become translucent. Remove the cooked vegetables from the pan and set them aside.
In the same pan, add the Polidori sausage. Sauté it over medium heat, breaking up the sausage with a spatula as it cooks. Once the chorizo is fully cooked, remove it from the heat and combine it with the sautéed vegetables.
Reduce the oven temperature to 350ºF (177ºC).
Remove the baked cornbread from the pan and grease the same pan with butter. Break the cornbread into 1-inch pieces using your hands and add them to the cooked sausage and vegetable mixture. Gently combine the ingredients until fully mixed.
Gradually add the chicken stock to the stuffing mixture, a little at a time, and gently mix. Ensure the cornbread mix is moist but not overly wet.
Transfer the stuffing mixture back into the greased 9x13 baking pan and spread it evenly.
Bake the stuffing, uncovered, in the preheated oven at 350ºF (177ºC) for about 20 minutes or until it's heated through and the top is lightly golden.
Once done, remove the stuffing from the oven, top with the optional cotija cheese, and serve warm as a delicious side dish.