Asparagus & Chorizo Cornbread

May 10, 2022
0 Ratings
Photo by @_annabelleeats
  • Prep time 40 minutes
  • makes one 8-inch cornbread
Author Notes

Cornbread is a great addition to any meal with sauce to mop up, and this asparagus chorizo cornbread is perfect for the spring. It's incredibly simple to make as you need no special equipment - just a tin to bake it in, a big bowl and a spoon or spatula. I love brushing the chorizo cooking oil over the cornbread when it's fresh from the oven, as it adds a lovely colour and flavour. However, you can easily remove the chorizo for a vegetarian option. —@_annabelleeats

What You'll Need
  • 100 grams chorizo
  • 10 asparagus spears
  • 1 tablespoon vegetable oil
  • 150 grams coarse cornmeal
  • 70 grams plain (all purpose) flour
  • a pinches Good quality sea salt
  • 2 teaspoons baking powder
  • 1 tablespoon runny honey
  • 150 grams Buttermilk
  • 2 medium eggs
  • 100 grams unsalted butter, melted
  • 50 grams grated cheese such as gruyère, parmesan or manchego
  • small bunches flat leaf parsley
  1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7 and place your tin on a baking tray in the oven to heat up.
  2. Remove the woody ends and the tips from the asparagus spears and place the tips to one side. Roughly chop the remaining asparagus stalks and chorizo into small pieces no bigger than 1cm.
  3. Heat the vegetable oil in a frying pan on medium heat, then add the chopped chorizo and asparagus stalks and fry for around 10 minutes until the chorizo releases its oil and starts to crisp, and the asparagus is just cooked. Put to one side whilst you prepare the cornbread mix.
  4. In a large bowl, mix together the cornmeal, plain flour, smoked sea salt, and baking powder.
  5. Separately, mix together the honey, buttermilk, eggs, and approximately three quarters of the melted butter.
  6. Pour the wets into the dries and mix until well combined, followed by the grated cheese, parsley, and cooked chorizo and asparagus. Reserve the chorizo oil in the pan for later.
  7. Remove the baking tray with your tin from the oven and brush quickly with the remaining melted butter (you don't need to use all of it, just so it is nicely coated to prevent the cornbread sticking).
  8. Quickly spoon the cornbread mix into the hot tin, then lightly press the asparagus tips on top.
  9. Place back in the oven and bake for 20 minutes, until nicely golden brown.
  10. Remove from the oven and immediately brush with the remaining chorizo oil. Allow to cool slightly before removing from the tin, and serve warm or at room temperature.

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1 Review

liliana March 8, 2024
Is it possible to have measurements in cups??