Name: Chorizo Campfire Cornbread Skillet (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Mexican Chorizo-bulk; 1 cup Frozen Corn; 1/2 cup Diced Onion; 1 clove Garlic-minced; 1 cup Cornmeal; 1 cup All-Purpose Flour; 1/4 cup Sugar; 1 tbsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 1 cup Buttermilk; 1/4 cup Melted Butter; 1 Egg; 1/2 cup Shredded Cheddar Cheese

Recipe tier

A hearty and flavorful cornbread skillet featuring spicy chorizo, sweet corn, and a touch of cheddar cheese, perfect for a casual meal.

Total 1h

Serves 6

Steps 8

Ingredients 14

Soundtrack the cook

Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chorizo Mixture
1 lb 454 g Mexican Chorizo-bulk
1 cup 140 g Frozen Corn
cup 55 g Diced Onion
1 clove 3 g Garlic-minced
Cornbread Batter
1 cup 120 g Cornmeal
1 cup 125 g All-Purpose Flour
cup 50 g Sugar
1 tbsp 15 mL Baking Powder
tsp 2.5 mL Baking Soda
tsp 2.5 mL Salt
1 cup 240 mL Buttermilk
cup 60 mL Melted Butter
1 50 g Egg
Topping
cup 55 g Shredded Cheddar Cheese

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
In a large skillet (cast iron preferred), cook the Chorizo Mixture chorizo over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the corn and cook for another 2 minutes.
In a separate bowl, whisk together the Cornbread Batter cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and egg to the dry ingredients and stir until just combined. Do not overmix.
Pour the cornbread batter over the chorizo mixture in the skillet.
Sprinkle the Topping cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before serving.