How To Cook Spanish Cornbread With Chorizo and Egg - Recipe
Author: Leticia Celentano
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Spanish cornbreads with chorizo and egg". Delicious recipe.
These sweet and delicious cakes are a great choice for breakfast, dinner or a quick snack. Dried chorizo adds a rich spicy and smoky taste. In combination with egg and flavored with maple syrup, they become an ideal filling breakfast. You can keep them frozen and you will have fast food for the weekdays, you only need to heat them for a few minutes in a toaster.
Required products :
- 60 grams of dried Spanish chorizo, cut into cubes
- 1 cup corn
- 1 tablespoon Jalapeno hot pepper, finely chopped (or another variety)
- 1 cup white flour
- 1 teaspoon sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup low-fat buttermilk
- 9 eggs
- 2 tablespoons melted butter
- olive oil or other grease
- 1/4 cup maple syrup
- 1 and 1/2 teaspoons adobo sauce
- 1/4 teaspoon ground black pepper
- fresh coriander leaves
* A tea cup is used to measure the quantities.
Method of preparation :
Roast the chorizo, corn and hot jalapeno peppers in a non-stick skillet over medium heat. Cook, stirring often, until the corn is soft, then remove from the heat.
Mix the flour, sugar, baking powder, baking soda in a bowl and stir.
In another bowl, beat the buttermilk together with 1 egg. Pour the resulting mixture and chorizo into the bowl with the flour and stir until homogeneous. Add the melted butter, mix gently and let stand for 5 minutes.
Preheat a flat electric grill to 180 degrees or a non-stick skillet over medium heat. Lightly grease the grill or pan with olive oil (or other fat). Pour about 2 and 1/2 tablespoons of the mixture, forming about 16 small round loaves. Bake until golden brown for 2-3 minutes on each side. Using a spatula, remove the loaves from the grill. Grease it again and beat the remaining 8 eggs, cover and leave for 3 minutes or until cooked through.
In a small bowl, mix the maple syrup and adobo sauce. Serve 2 cornbreads in a plate and garnish with 1 egg. Sprinkle with syrup, pepper and coriander leaves.
* Freeze the cornbreads after they have cooled completely. Wrap 4 loaves tightly with parchment paper, place in an envelope, close tightly and freeze in the freezer, where they can stay for up to 2 months.
* Thaw the cakes by placing them in a toaster or oven at medium heat for 4-5 minutes or until warm and soft.
Enjoy your meal!
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