Chorizo and manchego is a match made in heaven in almost anything! Baker extraordinaire Richard Bertinet made the most of these incredible Spanish flavours when he was last down at Gozney HQ, wowing us with this super quick and easy cornbread recipe..
Fire up your wood fired oven and allow the heat to drop to around 430f/220c. As it’s dropping down to temp you can heat a little vegetable oil in a pan and briefly fry the chorizo until just coloured then lift out, drain on kitchen paper and keep to one side. Reserve the oil for brushing later.
Melt the butter in a small saucepan and remove from the heat.
Place the cornmeal, flour, salt and baking powder in a mixing bowl. Lightly whisk in the maple syrup, milk, buttermilk two-thirds of the melted butter and the eggs- you want the mixing to be as brief as possible- to form a thick batter.
Fold the chorizo and grated manchego into the batter and set to one side.
Pre heat a cast iron skillet in the oven and, once warm to hot, remove from the oven and brush all over with the remaining melted butter.
Pour in the batter into the skillet and put into the oven. Bake for around 25-30 minutes. To check the cornbread is ready, insert a skewer into the centre and it should come out clean.
Loosen the edges if needed then carefully tip out onto a plate or serving board. Brush with the reserved chorizo oil and serve immediately.
100g Cured Chorizo, cut into small dice
100g Unsalted Butter
150g Coarse Cornmeal
75g Plain Flour
10g Fine Sea Salt
2 Tsp Baking Powder
25g Maple Syrup
40g Full Fat Milk
2 Medium Eggs
100g Manchego Cheese, grated