Shelly's Recipe

CORNBREAD WITH CHORIZO AND ROASTED RED PEPPERS

Category: Bread

1 cup flour
1 cup stone ground yellow cornmeal
1 tbsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cups buttermilk
3 tbsp sugar
1 egg
1/4 cup + 1 tablespoon of mild vegetable oil (I used canola oil)
2 tbsp butter (only if you are using a cast iron skillet, otherwise omit butter)

my additions:
1 chopped roasted red pepper (from a jar is fine)
1 link of Spanish chorizo sausage, sliced in half and cubed
leftover corn (optional)

(I baked this in a loaf pan lined with parchment paper for easy lift out, but you could also bake it in a seasoned cast iron skillet for more authenticity.)

If you are using the cast iron skillet, then melt 2 tablespoons of butter in the skillet and heat on the stove before adding the batter.

Mix all ingredients together in a bowl without over mixing.

Pour into the buttered skillet or loaf pan.
If you are using the cast iron skillet, bake 375F for 40 minutes.

Since I used an aluminum loaf pan, baked it at 350 for about 50 minutes and let it cool in the pan for an hour.