Chorizo, manchego and jalapeño cornbread

Portion size: Serves 6-8 as a side or starter
Prep time 20 min. Cook time 28 min, plus 15 min cooling
Difficulty: easy

Freezable

Emily Gussin

Food producer and sustainability lead, delicious.

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Punchy chorizo, hot tangy pickled jalapeños and nutty manchego lift the tender, slightly sweet crumb of cornbread into more than your average side dish in this easy recipe.

Flexible recipe: Enjoy this spicy cornbread at the start of your meal with an aperitivo or as a side for chicken or fish. It’s also delicious as a movie night snack.
You choose: Fine cornmeal creates a smoother textured bread while medium cornmeal creates a coarser texture.
Make ahead: The cornbread is best served warm but will keep in an airtight container for up to 2 days.

It only takes a little of Spain’s favourite spicy sausage to elevate everyday dishes. Try more recipes with chorizo.

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Ingredients

120g unsalted butter, melted and cooled slightly, plus extra for greasing
160g medium or fine cornmeal
80g self-raising flour
50g light brown soft sugar
½ tsp bicarbonate of soda
2 tsp fine salt
1 tsp freshly 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

Specialist kit

25cm x 20cm x 4cm deep or similar baking tin

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Method

Grease and line the baking tin. Heat the oven to 200°C/180°C fan/gas 6.
Stir together the cornmeal, flour, sugar, bicarbonate of soda, salt and pepper in a large bowl. Whisk the eggs, buttermilk and milk into the slightly cooled melted butter in another bowl until all combined, then stir in the manchego. Make a well in the centre of the dry ingredients and add the egg mixture. Fold in using a rubber spatula until just combined.
Pour the mixture into the prepared tin and level the top. Sprinkle with the 100g sliced chorizo and the jalapeños. Bake for 22-28 minutes until a skewer pushed into the centre comes out clean and the top is golden.
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While the cornbread bakes, make a chorizo oil. Put the 30g diced chorizo in a pan with the oil over a medium heat. Cook for about 10 minutes until the chorizo is crisp and the oil is bright red and infused with the chorizo. Leave the cornbread to cool for about 15 minutes in the tin before cutting up and serving warm with the chorizo oil for dipping.