Chorizo Corn Bread Recipe

Name: Chorizo Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. unsalted butter (at room temp); 2 cups polenta (which is a really coarse corn meal); 2 cups all purpose flour; 2 tbs. Baking powder; 3 cup jalapeno en escabeche (I finely diced the jalapeno only); 3 eggs (lightly beaten); 1 tsp. salt; 2 2/3 cups buttermilk (or substitute Horizon organic plain whole milk yogurt); : cup grated cheddar cheese (for the ease of it I used Trader Joe=s shredded 3 cheese blend); 3 heaping tablespoons of Honey; 1 14 : oz. (418 grams) of cream style golden sweet corn; 2 cups chorizo sausage (browned and fat drained out) **Recipe follows; **Almost 2 cups chile powder - New Mexico; 5/8 cup vinegar; 11/4 tablespoon oregano; 11/4 tablespoon salt; 11/4 teaspoon pepper; either 4 cloves garlic or 4 teaspoons granulated garlic; 11/2 lb. lean ground chuck; 11/2 lb. lean ground pork

Servings: persons

2 lb. unsalted butter (at room temp)
2 cups polenta (which is a really coarse corn meal)
2 cups all purpose flour
2 tbs. Baking powder
3 cup jalapeno en escabeche (I finely diced the jalapeno only)
3 eggs (lightly beaten)
1 tsp. salt
2 2/3 cups buttermilk (or substitute Horizon organic plain whole milk yogurt)
: cup grated cheddar cheese (for the ease of it I used Trader Joe=s shredded 3 cheese blend)
3 heaping tablespoons of Honey
1 14 : oz. (418 grams) of cream style golden sweet corn
2 cups chorizo sausage (browned and fat drained out) **Recipe follows
**Almost 2 cups chile powder - New Mexico
5/8 cup vinegar
11/4 tablespoon oregano
11/4 tablespoon salt
11/4 teaspoon pepper
either 4 cloves garlic or 4 teaspoons granulated garlic
11/2 lb. lean ground chuck
11/2 lb. lean ground pork

1
Preheat oven to 400 degrees F.
2
In a large bowl, use a large spoon to combine softened butter, polenta, flour, baking powder, eggs and salt, until just mixed. Fold in cheese. Finally, mix in buttermilk, honey, creamed corn and chorizo.
3
Prepare Bundt pan by spraying oil into it to keep the corn bread from sticking to it.
4
Fold the cornbread batter into Bundt pan. Bake 45 - 50 minutes until firm to the touch and golden. Remove from oven and let stand for 20 minutes before serving. Cut into wedges and top with a touch of chopped cilantro and serve with sliced tomatoes which are generously peppered. (I found wonderful red and yellow tomatoes which looked really pretty on the plate with the corn bread.) Finally, sprinkle with a touch of crumbled *Cotija cheese. (If you can=t find the Cotija, then you will want to salt the tomatoes too.)
5
*Cotija cheese is a dry salty crumbly cheese usually found at Hispanic markets.
6
**Mix all ingredients thoroughly. Let age overnight in refrigerator. Cook until meat is fully cooked in a skillet on medium heat adding olive oil as needed if too dry.

5074

kcal

Calories

455

Fat

144

Carbs

133

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 20 ingredients. The key ingredients include: 2 lb. unsalted butter (at room temp), 2 cups polenta (which is a really coarse corn meal), 2 cups all purpose flour, 2 tbs. Baking powder, and more.

Yes, Chorizo Corn Bread 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.

Chorizo Corn Bread

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