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Category: Bread
Prep Time: Cook Time: Total Time:
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.
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CORNBREAD WITH CHORIZO AND ROASTED RED PEPPERS
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Category: Bread
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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