Very late breakfast this morning, a freshly made Chorizo corn bread, still hot and crumbly. Here’s the whole loaf:I had some chorizo that had to be used up so thought I’d adapt John Torode’s Corn and bacon bread from Olive magazine, incidentally, the first bread I ever made and one of Beloved’s favourites. I’ve made this bread several times before and it’s lovely on its own or with scrambled eggs. Chorizo version is particularly fine on its own. Here’s the recipe:
130g self raising flour
120g cornmeal or polenta
1 small tin sweetcorn – around 165g drained weight
1tsp baking powder
2tsp caster sugar
170g butter + a little extra for the tin
1 egg, beaten
150g chorizo, cut into small slices or matchsticks
Heat the oven to 190C/ 170 fan. Butter a small loaf tin. Sift the flour into a bowl, add the cornmeal or polenta, the drained sweetcorn, the baking powder and the sugar. Mix lightly to combine. Heat the milk and butter slowly on a low heat until butter is melted. Fry the chorizo for a couple of minutes until crisp. Beat the egg lightly in a separate bowl.
Add the milk and butter and the beaten egg to the dry ingredients and mix well to combine. Fold through half the chorizo, pour into the tin and top with the rest of the chorizo. Bake for about 40 minutes or until a skewer inserted comes out clean. Cool in the tin or, as I did, take out at earliest opportunity and eat while hot and crumbly.