Name: Chorizo, Manchego And Jalapeño Cornbread
Prep time: 20 min
Cook time: 28 min
Yield: 8
Ingredients: 120g unsalted butter, melted and cooled slightly, plus extra for greasing; 160g medium or fine cornmeal (see Be A Better Cook); 80g self-raising flour; 50g light brown soft sugar ½ tsp bicarbonate of soda 2 tsp fine salt; 1 tsp ground black pepper 4 medium eggs; 300ml buttermilk; 100ml whole milk; 100g manchego cheese, coarsely grated; 130g cured chorizo: 100g sliced, 30g diced; 50g sliced pickled jalapeños (drained weight); 2 tbsp extra-virgin olive oil

VMG Recipes