CHORIZO CORN BREAD

CHORIZO CORN BREAD image

Yield 8

Number Of Ingredients 20

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2 lb. unsalted butter (at room temp)
2 cups polenta (which is a really coarse corn meal)
2 cups all purpose flour
2 tbs. Baking powder
3 cup jalapeño en escabeche (I finely diced the jalapeño only)
3 eggs (lightly beaten)
1 tsp. salt
2 2/3 cups buttermilk (or substitute Horizon organic plain whole milk yogurt)
: cup grated cheddar cheese (for the ease of it I used Trader Joe=s shredded 3 cheese blend)
3 heaping tablespoons of Honey
1 14 : oz. (418 grams) of cream style golden sweet corn
2 cups chorizo sausage (browned and fat drained out) **Recipe follows
**Almost 2 cups chile powder - New Mexico
5/8 cup vinegar
1¼ tablespoon oregano
1¼ tablespoon salt
1¼ teaspoon pepper
either 4 cloves garlic or 4 teaspoons granulated garlic
1½ lb. lean ground chuck
1½ lb. lean ground pork

Steps:

Preheat oven to 400 degrees F. In a large bowl, use a large spoon to combine softened butter, polenta, flour, baking powder, eggs and salt, until just mixed. Fold in cheese. Finally, mix in buttermilk, honey, creamed corn and chorizo. Prepare Bundt pan by spraying oil into it to keep the corn bread from sticking to it. Fold the cornbread batter into Bundt pan. Bake 45 - 50 minutes until firm to the touch and golden. Remove from oven and let stand for 20 minutes before serving. Cut into wedges and top with a touch of chopped cilantro and serve with sliced tomatoes which are generously peppered. (I found wonderful red and yellow tomatoes which looked really pretty on the plate with the corn bread.) Finally, sprinkle with a touch of crumbled *Cotija cheese. (If you can=t find the Cotija, then you will want to salt the tomatoes too.) *Cotija cheese is a dry salty crumbly cheese usually found at Hispanic markets. **Mix all ingredients thoroughly. Let age overnight in refrigerator. Cook until meat is fully cooked in a skillet on medium heat adding olive oil as needed if too dry.