Chorizo Cornbread Muffins
After making the last batch of my cornbread I started meditating on ways to add sausage to it. I thought the savory and salty flavors of chorizo would be a lovely complement to the sweet cornbread. Muffin form also seemed like the way to go.
This recipe is similar to my original cornbread, but starts off differently. We’ll start by cooking the chorizo. Break it up in a large skillet and cook it over medium heat. You’ll want to make sure you get the raw chorizo that looks similar to ground beef, rather than the smoked (already cooked) links.
Cook the sausage until it’s browned and cooked through.
Now put a couple of paper towels on a large plate and put the chorizo on it. You want to drain as much fat as possible so the muffins aren’t too greasy. Add a few paper towels on top and press to soak up any more grease.
Next start by preheating your oven and coating muffin tins with cooking spray.
To make the batter, first mix together your dry ingredients. In a large bowl put the flour, cornmeal, sugar, baking soda and salt and stir it all together.
Once that’s done combine your liquid ingredients. I like to measure my milk first in a quart-size liquid measuring cup and then I add the oil and eggs and whisk it all together. You have to get out a measuring cup anyway for the milk, so I like combining all of the liquid ingredients in it to save dirtying a dish. You can certainly mix it all together in a bowl though if you’d prefer.
Add the butter to the large bowl with the dry ingredients. Now pour all of the liquids into the dry and stir with a large spoon until almost combined (it’s ok if there are a few clumps)
The final step is adding the chorizo. Stir it in until it’s even combined into the batter.
Now pour the batter in your prepared muffin tins and bake 18-20 minutes, or until a toothpick comes out clean.
These cornbread muffins are sweet, savory and slightly spicy. They would be great for breakfast, as a side to chili or just eaten on their own. I recommend eating them warm.
This recipe makes 24-30 muffins and can easily be cut in half.
- 3 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large eggs
- 2/3 cup vegetable oil
- 3 tablespoons unsalted butter, melted
- 1 pound chorizo
- Preheat the oven to 350 degrees.
- Break up the chorizo in a medium skillet and cook it over medium heat. Cook until it's browned and cooked through.
- Put the cooked sausage on a plate lined with several paper towels to drain the grease. Cover with more paper towels and press them down.
- Mix together dry ingredients In a large bowl.
- Combine liquid ingredients in another bowl or pitcher.
- Add the butter to the large bowl with the dry ingredients and pour all of the liquids into the dry.
- Stir with a large spoon until almost combined (it’s ok if there are a few clumps)
- Stir in chorizo until it's evenly combined into the batter.
- Coat muffin tins with cooking spray and pour in the batter in almost to the tops.
- Bake 18-20 minutes, or until a toothpick comes out clean.