Chorizo Cornbread

Name: Chorizo Cornbread
Ingredients: 2 None gluten-free chorizo sausages, thinly sliced; 1/4 cup gluten-free all-purpose flour; 2 tsp gluten-free baking powder; 2/3 cup instant polenta; 1/3 cup Parmesan cheese, grated; 1 tsp fresh thyme leaves, chopped + 3 sprigs, to garnish; 3 None spring onions, thinly sliced; 2 None eggs; 1 cup buttermilk; 1/3 cup olive oil

10 ingredients

3 steps

Ingredients

2 None gluten-free chorizo sausages, thinly sliced
1/4 cup gluten-free all-purpose flour
2 tsp gluten-free baking powder
2/3 cup instant polenta
1/3 cup Parmesan cheese, grated
1 tsp fresh thyme leaves, chopped + 3 sprigs, to garnish
3 None spring onions, thinly sliced
2 None eggs
1 cup buttermilk
1/3 cup olive oil

Directions

1

Preheat oven to 350°F. Grease and line an 8x4 inch loaf pan with parchment paper. Heat a medium frying pan. Cook chorizo for 3-4 mins, or until crisp. Drain on paper towels. Reserve 6 slices.
2

Sift together flour and baking powder. Add polenta, cheese, thyme and onions. Whisk together eggs, buttermilk and oil then add to dry ingredients. Add chorizo. Transfer to prepared pan and smooth surface. Garnish top with reserved chorizo and thyme sprigs and bake for 50 mins, or until a skewer inserted in the center comes out clean.
3

Let cool in pan for 5 mins then transfer to a wire rack to cool completely.