Cornbread with Chorizo & Manchego

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 6;

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 7;

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.

Step 8;

Loosen the edges if needed then carefully tip out onto a plate or serving board. Brush with the reserved chorizo oil and serve immediately.