Cornbread with manchego cheese and chorizo recipe
Some cornbread recipes can be very sweet but this one only includes a little maple syrup so the bread stays savoury. It also incorporates tangy manchego cheese and smoky chorizo.
This recipe makes one 20–22cm (8–8.5 inch) cornbread which is enough for 6 servings.
Ingredients
- 1 tsp vegetable oil
- 100 g cured chorizo (whether hot or mild is up to you), cut into small diced pieces
- 100 g unsalted butter
- 150 g coarse cornmeal
- 75 g plain flour
- 10 g fine sea salt
- 2 tsp baking powder
- 25 g maple syrup
- 40 g full-fat milk
- 100 g buttermilk
- 2 medium eggs
- 100 g manchego cheese, grated
Details
- Cuisine: American
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/392°F/gas mark 6 and put in a skillet to heat up.
- Heat a little vegetable oil in a pan and fry the chorizo briefly until just coloured then lift out, drain on kitchen paper and keep to one side. If you like, you can keep the oil, which will be flavoured by the chorizo, to glaze the cornbread when it comes out of the oven.
- Melt the butter in a small pan then remove from the heat.
- Combine the cornmeal, flour, salt and baking powder in a mixing bowl.
- Lightly whisk in the maple syrup, milk, buttermilk, two-thirds of the melted butter and the eggs – you want the mixing to be as brief as possible – to form a thick batter. Fold in the grated cheese and fried chorizo.
- Remove the skillet from the oven and brush the inside all over with the rest of the melted butter.
- Pour in the batter and put into the oven. Turn the temperature down to 190°C/375°F/gas mark 5 and bake for 10 minutes, then turn the temperature down again to 180°C/356°F/gas mark 4 for a further 20 minutes.
- To check that the cornbread is ready, insert a skewer or the point of a small sharp knife into the centre. It should come out clean.
- If you wish, glaze the top by brushing it with a little of the reserved chorizo oil.
- Serve the cornbread warm from the skillet so everyone can break off a piece.
This recipe is from Crumb by Richard Bertinet. Published by Kyle Books, £25. Photography by Jean Cazals.
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