Chorizo Cornbread

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Cornbread made with spanish chorizo for a delicious savory spin on traditional cornbread

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings:

Calories: 429kcal

Author: Cari

Ingredients

1 cups yellow cornmeal
1 cups all purpose flour
1 cup creamed corn
1 tablespoon baking powder
½ teaspoon of salt
½ cup granulated sugar
1 eggs
1 cup milk
¼ cup vegetable oil
3 tablespoons chorizo grease
9 oz package of ground chorizo

Instructions

Preheat your oven to 400 degrees. In a 9 inch cast iron skillet place your chorizo sausage and cook over medium-high heat. Once the chorizo is cooked, remove from the pan using a slotted spoon and place the chorizo over paper towels to drain excess fat. Reserve 3 tablespoons of residual chorizo grease from the cast iron skillet.
Place the cast iron skillet with the 3 tablespoons of reserved grease in the preheated oven to warm up while you prepare the batter. No need to clean the cast iron skillet after cooking the chorizo because you'll be baking the cornbread in the very same skillet
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. Once well incorporated, slowly add in the dry ingredients into the wet mixture.
Once the chorizo is room temperature, add it into the cornbread mixture as well as the cheese. Fold to combine.
Remove the cast iron skillet from the oven and pour the reserved chorizo grease back into the skillet. Try to coat the entire inside of the pan with the grease using a brush.
Pour the batter into the prepared skillet and and place in the oven for 22 minutes or until a wooden toothpick comes out clean when inserting in the center for the cornbread.
While the corn-bread is baking prepare your hot honey butter. In a microwave safe bowl, place the butter and honey in the microwave for 30 seconds to one minute. Mix to combine and microwave another 30 seconds until well combined.
Once the cornbread is removed from the oven, pour the warm honey butter over the top of the cornbread
Serve warm.

Notes

Variations and substitutions for this chorizo filled corn bread

Don't like chorizo? Swap it out for bacon or mexican chorizo

Don't have yellow cornmeal? You can use white cornmeal, just keep in mind that the flavor might change slightly.

Don't have a cast iron skillet? Feel free to use an 8x8 baking pan, casserole dish or oven safe large skillet

Want to add some spice to this cornbread with chorizo recipe? Add some chopped jalapeno peppers or habaneros

Swap this cornbread for your favorite cornbread stuffing

Storage for this cornbread recipe

Place any leftover cornbread in an airtight container for upto three days. Warm up in the microwave or toaster oven.

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