Storms came rolling into the area today and dropped the temperatures to the low to mid-eighties. That means, in Texas, that you can use the oven…. perhaps even wear a light jacket.
At the store, the shelves were emptied of the hot cocoa and marshmallows… In Texas, there are very few times that we will empty the shelves. First, at the whiff of a tropical storm, the water will be gone. Second, when Blue Bell stopped production, I offered $50 a spoonful of some contraband Homemade Vanilla to anyone willing to play listeria roulette. Lastly, when the temperatures fall below the eighties, we take full advantage of pretending that both Fall and Winter exist here. Sure, I may be sweating bullets… but we really need to take these adorable Winter wonderland photos for our greeting cards that I found on Pinterest.
What was I talking about? Oh… oven-cooking…
I had a hankerin’ for some cornbread and a pound of veal chorizo that needed to get cooked… so, chorizo cornbread it is!
It’s spicy, flavorful, and…. best of all…. a one-pot wonder!
It’s almost like a Texas version of shepherd’s pie… but with cornmeal and BIG Texas flavor.
Before I go off on another tangent, I’ll share this recipe with you.
For the Cornbread:
3/4 cup cornmeal
1 1/4 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup quinoa
1/4 cup red onion, diced
1/4 cup red bell pepper, diced
1/4 cup pepper jack cheese, shredded
1 cup milk
1/4 cup grapeseed oil
1 fresno pepper, sliced
1 pound of chorizo (I use organic veal chorizo)
Preheat your oven to 400°
- In a mixing bowl, combine the dry ingredients. Set aside.
- In a small bowl, combine the milk, egg, and grapeseed oil.
- Slowly pour the milk mixture into the dry mix. Stir in the peppers, onion, and cheese. Set aside.
- In your cast iron skillet, brown the chorizo but do not cook through.
- Pour the batter over the chorizo, top with the sliced fresno peppers.
- Place your cast iron skillet on the middle shelf and bake for 35-40 minutes or until golden brown.
- Allow to cool for about 10 minutes before slicing into wedges.
- Serve with your favorite condiments. I love serving my cornbread with fresh guacamole, black bean and corn pico de gallo, and salsa.
And there you have it! Delicious Chorizo Cornbread with black bean & corn pico and guacamole!