Cornbread with Chorizo and Bell Peppers

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

This cornbread is literally filled with meat, cheese, bell peppers, fried onions, and fragrant herbs, like a full meal, but in appetizer form. All the fillings are carefully mixed into a cornmeal dough, and the bread is baked in a large pan. The meat component in this recipe is Mexican chorizo, fried and crumbled. It's rich in Mexican spices, which harmoniously complement the warm cornbread flavor. Cut it into squares and serve in place of regular bread for lunch, as an appetizer, or take it on the go for a snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups yellow corn flour
1/4 cup premium flour
2 tablespoons of sugar
1 teaspoon baking powder
0.5 tsp of soda
1/4 teaspoon fine salt
1 cup of milk
1 cup sour cream or Greek yogurt with 2% fat
2 tablespoons unsalted butter, melted
1 large egg
0.5 cup finely chopped red or yellow bell pepper
1/2 cup toasted and crumbled Mexican chorizo sausage
0.5 cup grated Monterey Jack cheese
0.5 cups fried onions
2 tbsp chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, milk, sour cream, yogurt, eggs, sweet pepper, chorizo sausage, Monterey Jack cheese, cilantro, cornbread

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
In a large bowl, whisk together the cornmeal, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, melted butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the bell pepper, chorizo, Monterey Jack, fried onions and cilantro and mix.

Spread the batter into the prepared baking pan and bake until the cornbread springs back when lightly pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Loosen the edges of the bread from the pan, then cut into squares or wedges and serve warm or at room temperature.

Categories:

recipe / Healthy eating / Healthy snacks / Dinner / Bakery / Savory pies / Appetizers / Snacks / / Food Network - recipes / Mexican cuisine

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