Cornbread with Chorizo
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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
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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4 months ago Nela
I am making this tomorrow. Will keep you posted on how it turns out.
4 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I hope you enjoy it, and would love to know how you like it!
4 months ago CarmeliqygonaBur12
wow but a food i really love that its looking very sweet very very nice food lovely its great .
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6 months ago forza t5
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7 months 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
6 months 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.
7 months 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.
6 months 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!
6 months 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!!!
6 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'll be there the 22-27. Can we meet?!?!?!?!!!!!!
6 months 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.
7 months ago dholajack
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6 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you for your kind words.
11 months ago creamtea
Congratulations, b.
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you so much!
11 months 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.
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I only wish I could drop in for a bit or two!
11 months 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!
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh my, your variations sound heavenly!
11 months 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)
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Thank you! My daughter is just like your sons about cornbread.
12 months 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.
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
I'll look forward to it. I hope your mother enjoys it.
12 months 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! :)
12 months 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.
12 months ago meganvt01
Saved! This looks awesome. I never would have thought to use cottage cheese to cut cals - great idea.
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
One of my favorite tricks, and it's delish.
12 months 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.
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Flattered to be of a mind with you.
12 months ago aargersi
Abbie is a trusted source on General Cooking.
Yum! I love messing with cornbread too - now I need to try your version!
12 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
It's fun to play around with.