Cornbread w/ Chorizo & Red Pepper

If you like your cornbread dry and tasteless, then this recipe is not for you.

If you like your cornbread moist, a bit spicy and dense, then this is the recipe for you. What do I know about cornbread? I am from the east coast. I just got lucky with this recipe and played with it.

We loved this served along side with grilled chicken and in the a.m. for breakfast.
It was one of the best cornbreads we had ever had.

I took the liberty of adding Spanish chorizo and roasted red pepper and some leftover corn and baked it in a loaf pan. It was great. Really like a cake, but don't tell anyone!

Cornbread w/ Chorizo & Roasted Red Peppers: (very loosely adapted from The Spiced Life)

1 cup flour
1 cup stone ground yellow cornmeal
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups buttermilk
3 tbsp sugar
1 egg
1/4 cup + 1 tablespoon of mild vegetable oil (I used canola oil)
2 tbsp butter (only if you are using a cast iron skillet, otherwise omit butter)

my additions:
1 chopped roasted red pepper (from a jar is fine)
1 link of Spanish chorizo sausage, sliced in half and cubed
leftover corn (optional)

I baked this in a loaf pan lined with parchment paper for easy lift out, but you could also bake it in a seasoned cast iron skillet for more authenticity.



If you are using the cast iron skillet, then melt 2 tablespoons of butter in the skillet and heat on the stove before adding the batter.

Mix all ingredients together in a bowl without over mixing.

Pour into the buttered skillet or loaf pan.
If you are using the cast iron skillet, bake 375F for 40 minutes.

Since I used an aluminum loaf pan, I baked it at 350F for about 50 minutes and let it cool in the pan for an hour.

This was really delicious!