Black Olive Cornbread Wedges With Chorizo Tomato Gravy Recipe

Name: Black Olive Cornbread Wedges With Chorizo Tomato Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; ¾ cup buttermilk; 1 (6 1/2 ounce) package Martha White yellow cornbread mix; 2 tablespoons butter, melted; 1 cup corn kernel, thawed if frozen; 1 (2 1/4 ounce) cansliced black olives, drained; 2 tablespoons butter; 1 cup diced onion; 2 links about 6 oz. mexican chorizo sausage, casings removed; 3 tablespoons butter; 3 tablespoons martha white all-purpose flour; 2 cups milk; 1 cup diced tomato; ½ teaspoon paprika; chopped green onion; diced avocado; crumbled tortilla chips; chopped tomato; sliced fresh lime

Servings: persons

1 large egg
¾ cup buttermilk
1 (6 1/2 ounce) package Martha White yellow cornbread mix
2 tablespoons butter, melted
1 cup corn kernel, thawed if frozen
1 (2 1/4 ounce) cansliced black olives, drained
2 tablespoons butter
1 cup diced onion
2 links about 6 oz. mexican chorizo sausage, casings removed
3 tablespoons butter
3 tablespoons martha white all-purpose flour
2 cups milk
1 cup diced tomato
½ teaspoon paprika
chopped green onion
diced avocado
crumbled tortilla chips
chopped tomato
sliced fresh lime

1
HEAT oven to 400 degrees F. Spray 9-inch Lodge cast iron wedge pan generously with no-stick cooking spray.
2
Place in oven 6 to 7 minutes or until hot.
3
Beat egg in large bowl.
4
Add buttermilk, cornbread mix, 2 tablespoons melted butter, corn and olives.
5
Mix thoroughly.
6
Pour evenly into wedges in hot pan.
7
Bake 20 to 25 minutes, or until golden brown.
8
Remove from oven and keep warm.
9
MEANWHILE, melt 2 tablespoons butter in 10-inch Lodge cast iron skillet over medium heat.
10
Add onion and cook until translucent, about 3 to 4 minutes.
11
Crumble chorizo in skillet.
12
Cook 4 to 5 minutes, or until brown.
13
Remove mixture to small bowl.
14
Set aside.
15
Wipe out skillet with paper towel.
16
RETURN skillet to medium heat.
17
Melt 3 tablespoons butter.
18
Add flour.
19
Whisk until mixure is golden.
20
Add milk, tomatoes and paprika.
21
Whisk about 3 minutes, or until thickened.
22
Add chorizo mixture to gravy.
23
TO SERVE, place wedge of conrbread on each plate, top with 1/2 cup chorizo tomato gravy.
24
Garnish with green onion, avocado, tortilla chips, chopped tomatoes and/or a squeeze of lime juice.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large egg, ¾ cup buttermilk, 1 (6 1/2 ounce) package Martha White yellow cornbread mix, 2 tablespoons butter, melted, and more.

Yes, Black Olive Cornbread Wedges With Chorizo Tomato Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Olive Cornbread Wedges With Chorizo Tomato Gravy

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