Cornbread with Chorizo

By • June 6, 2012 • 34 Comments

451 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Cornbread is one my favorites to tinker with. I like to take it in different directions with different flavor combinations. This one includes spicy chorizo, fresh corn, and in the interest of keeping the fat calories somewhat reasonable, cottage cheese rather than a hard cheese. A square of it is heavenly split in half with a poached egg perched on top.boulangere

Food52 Review: This is not a cake-like, prissy, Northern-style cornbread. It is a dense and delicious version more akin to Southern-style cornbread. The chorizo, onion, and corn contribute to create a hearty flavor and texture. The cottage cheese helps bind it all together, and makes it moist even the next day. It's perfect with a poached or fried egg and salad for a complete dinner, and if you have leftovers, it makes a great breakfast all by itself.hardlikearmour

Makes 9" x 9" pan

  • 1/2 pound bulk chorizo, browned, drained, cooled
  • 1 yellow onion, 1/2" dice, sautéed in the chorizo fat, drained and cooled
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup cornmeal or polenta
  • 1 teaspoon salt
  • 6 ounces buttermilk
  • 8 ounces (1/2 pint) cottage cheese, 4% or 2%, but please not non-fat
  • 2 large eggs
  • Corn kernels stripped from 2 cobs, or 1 cup frozen corn, thawed
  1. Preheat oven to 375 degrees. Line the bottom of a 9" x 9" baking pan with a piece of parchment cut to fit. Pan spray the sides.
  2. Warm a skillet over medium heat. When hot, break up the chorizo into small chunks and cook until gently browned, continuing to break it up with a wooden spoon as it cooks. When done, use a slotted spoon to lift out onto a plate lined with paper towels. Set aside and sauté onion in the chorizo fat until it has softened, turned translucent, and has begun to brown some on the edges. Also use a slotted spoon to lift out onto the plate holding the sausage.
  3. Place a sieve over a large mixing bowl. Measure into it the flour, sugar, baking powder, baking soda, and salt. Sift into the bowl. Use your fingers to press through any lumps. Add the polenta or corn meal last, as neither will pass easily through the sieve, and as such, aren't prone to clumping as the flour and leavening agents are.
  4. Add the buttermilk, cottage cheese, eggs, corn kernels, cooled sausage and onions. Please don't use drained canned corn. It has a "cooked" taste that is not good when re-cooked. Stir to blend. Stir just until all dry ingredients are hydrated.
  5. Use a rubber spatula to scrape the mixture into your prepared pan. Place pan in oven and bake for 40-45 minutes, or until top is golden brown, and is springy when you tap it. Remove from oven and allow to cool for 15 minutes before slicing and serving. Serve warm, of course.
Jump to Comments (34)

Comments (34) Questions (1)

Default-small
Default-small
Default-small

7 months ago gloriawick14

Savvy small businesses know it’s a good idea to continually update marketing materials business news in order to better convey their brands and messages to contemporary customers.

Default-small

7 months ago lucia777

It is only with the help of a very creative Denver SEO teamthat a very innovative company logo and web development can be created. Thus, it is necessary to have an inventive thinking at work. SEO Denver comprises of the finest innovative minds, providing specialized and outstanding work to the customers. denverseo.pw

Default-small

7 months ago gloriawick14

Latest News that How to stop students from online cheating? Hoping your big sister will help you out with your latest assignment? If you’re studying online with Coursera, you’d better not latest news let her do the typing. Special software that recognises students‘ typing speeds and rhythms is used to verify identity.

1003130144

12 months ago Marsha Gainey

This recipe definitely improves with age. I made it two days ago and am just now beginning to warm up to it. It's predictably spicy, which goes well with a fried egg on an egg sammie or a turkey patty on a turkey burger. And it's certainly more substantial than regular cornbread. I've eaten it at every meal because it's so versatile.

10057_578378938855973_135330032_n

about 1 year ago lyonmetropole

Thanks for this delicious Cornbread with Chorizo i made for my prents diner a few days ago ;)
David from Hôtel Lyon Métropole

Default-small

about 1 year ago QueenKlug

This looks so good and I happen to have all the ingredients except the cottage cheese! Can you suggest what I can use in its place? Thank you!

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Not quite sure how I missed this one . . . but I'm so glad to have found it. My sons devour with great pleasure anything with chorizo in it, and typically request cornbread whenever they're home, so I know they're just going to love this! Definitely putting it on the must-make list for when they're both home in late November. Thank you, Cynthia, for another excellent recipe. ;o)

_null__3

over 1 year ago Nela

I am making this tomorrow. Will keep you posted on how it turns out.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

I hope you enjoy it, and would love to know how you like it!

Default-small

almost 2 years ago martin12

Congratulations boulangere on the CP!! I also saved the recipe and am going to make it for my granddaughter tomorrow; she loves everything that is made of corn, especially with the kernels. I bought today beef chorizo and just made fresh ricotta and will use it instead of cottage cheese. Thanks for another great recipe! Simon

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are so kind. I hope your granddaughter enjoyed it. Cornbread in its many iterations has always been one of my daughter's favorites.

Me

about 2 years ago TheWimpyVegetarian

A very, very belated (but nonetheless hearty) congrats for the CP. I'm in the mood for cornbread and ran across this! It looks just wonderful, B.

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I am WAAAAAAY behind in catching up on comments, so please forgive me for not responding to thank you sooner. Sooooo looking forward to seeing you in December!

Me

almost 2 years ago TheWimpyVegetarian

Oh me too - I can't tell you how excited I am to meet you. We're finalizing our holiday plans in the mountains over the next few days, so we can set a date!!!

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'll be there the 22-27. Can we meet?!?!?!?!!!!!!

Me

almost 2 years ago TheWimpyVegetarian

We think we're getting there the 22nd too - but I'll know for sure in the next couple of days. We're in negotiations to sell our house, and our plans are tied to the outcome right now.

Dsc00859_2

over 2 years ago creamtea

Congratulations, b.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much!

565101_1406091363_1702312332_n

over 2 years ago savorthis

I am making grilled buttermilk cornish game hen tomorrow with this wonderful looking grilled peach/bacon/onion salad from F&W and this is the missing piece! Can't wait to try. Congrats.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I only wish I could drop in for a bit or two!

Img_0001

over 2 years ago Kukla

Congratulations boulangere on the CP!! I also saved the recipe and am going to make it for my granddaughter tomorrow; she loves everything that is made of corn, especially with the kernels. I bought today beef chorizo and just made fresh ricotta and will use it instead of cottage cheese. Thanks for another great recipe!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my, your variations sound heavenly!

New_years_kitchen_hlc_only

over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

My sons adore chorizo, and would eat cornbread every day if I made it that often. They are going to go wild over this! What a great recipe. Congrats on the Community Pick!! ;o)

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! My daughter is just like your sons about cornbread.

021

over 2 years ago krusher

I will make this for my mother this coming long weekend (Queen's birthday). Looks very inviting. Love the egg on top as well. I'll send you a photo of the result.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'll look forward to it. I hope your mother enjoys it.

Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Brilliant! I want this with my eggs this weekend. And you know, I think I'll have it! :)

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! I just finished off a plate of it with a poached egg myself.

Meg_b_f52

over 2 years ago meganvt01

Saved! This looks awesome. I never would have thought to use cottage cheese to cut cals - great idea.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

One of my favorite tricks, and it's delish.

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Funny! I had a similar idea, but no time to experiment with it! Will have to try yours.

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Flattered to be of a mind with you.

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! I love messing with cornbread too - now I need to try your version!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's fun to play around with.