Chorizo Cheddar Cornbread

• ½ lb ground chorizo
• 1 ½ cup cornmeal
• 1 cup flour
• 2 tsp baking powder
• 1 tsp salt
• 1 ½ cup buttermilk8
• tbsp melted butter
• 2 eggs
• 2 tbsp maple syrup
• 1 can chopped jalapeños or 1 fresh seeded and finely chopped
• 1 cup aged cheddar cheese - grated

Preheat oven to 400 degrees.

1. Prepare a 10 inch cast iron pan, 8 x 8 baking pan or 10-12 muffin tins - brush with melted butter to coat.
2. In a skillet over medium heat - cook chorizo until browned about 7 minutes. When done, transfer to a bowl to cool.
3. In another bowl combine all dry ingredients. Toss to combine.
4. In a large bowl - whisk together buttermilk, butter, eggs, maple and jalapeño.
5. Add dry ingredients to wet ingredients and gently mix with a spatula. Add chorizo and cheddar - mix until combined, but don’t over mix.
6. Pour into prepared baking dish and bake for 20-25 minutes or until golden on top and a toothpick comes out clean. For muffins - check after 15 minutes.
7. Cut into desired shape and nestle into a linen lined basket for serving.
   
   Take a look at our recommended wine pairing for this recipe below.