Spanish chorizo cornbread is the perfect addition to any meal. This chorizo cornbread is the perfect side dish to any meal, especially a holiday meal.
This can be made into cornbread muffins for breakfast on the run.
WHY YOU'LL LOVE THIS
– Yellow cornmeal – All purpose flour – Creamed corn – Baking powder – Salt – Granulated sugar
In a 9 inch cast iron skillet place your chorizo sausage and cook over medium-high heat.
In a medium bowl combine your AP flour, cornmeal, salt, baking powder, and sugar. Whisk to combine and set aside.
In a large bowl, combine the eggs, sugar, creamed corn, milk and vegetable oil. Whisk to combine. Slowly combine dry ingredients.
Once the chorizo is room temperature, add it into the cornbread mixture and fold to combine.
Pour the batter into the prepared skillet and and place in the oven for 25 minutes or until a wooden toothpick comes out clean.
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