Cornbread with Chorizo & Manchego
Chorizo and manchego are a dream combo! Richard Bertinet wowed us at Gozney HQ with this quick, easy cornbread packed with bold Spanish flavours.
- Recommended Oven
- Dome, Roccbox
- Prep Time
- 25 minutes
- Cook Time
- 25-30 minutes
Instructions
Prevent your screen from going dark as you follow along.
Step 1
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.
Step 2
Melt the butter in a small saucepan and remove from the heat.
Step 3
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.
Step 4
Fold the chorizo and grated manchego into the batter and set to one side.
Step 5
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.
Step 6
Pour in the batter into the skillet and put into your Gozney 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.
Step 7
Loosen the edges if needed then carefully tip out onto a plate or serving board. Brush with the reserved chorizo oil and serve immediately.
