When I made this last Sunday, I used Trader Joe’s Cornbread mix (and added sour cream and apple cider in addition to the suggested milk, oil, and egg, and along with the chorizo, apples, cumin, and chives—but NO sugar!). The result was quite good! I do have to say that I was a bit concerned at first about the “temperature” of the chorizo; I had bought Mexican chorizo (at Viva Grande in New Rochelle) and warned my guests (especially my parents!). My dad said it was okay because the apple balanced out the spice of the chorizo (of course you can always go with a non-spicy sausage—or no sausage at all!).
But, getting back to the original, we worked on this years ago for Fiesta Latina; I made the version from the book the first year, and have since adapted a few times. The nice thing about cornbread is that you can play with it: you can add other ingredients (more vegetables—for example—which is what I may do this Thanksgiving since I have a couple of vegetarians). This Latin-Style cornbread meets stuffing is dense—but not too dense, has spark, is moist, and is perfect for next day breakfast or brunch (toasted with a bit of butter). And for some additional side dish ideas, please check out In the Kitchen with Arlen!
Chorizo and Apple Cornbread
Adapted from Fiesta Latina, Chronicle Books ©2006, Rafael Palomino with Arlen Gargagliano
Serves about 10
4 chorizo (about 14 ounces all together), Mexican, Colombian, Andouille chicken sausage, kielbasa or mild cooked sausage, cut into 1/4-inch dice
1 red onion, coarsely chopped
1 1/4 cups stone ground cornmeal
1 cup all-purpose flower
1/3 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup milk
1/4 cup apple cider
4 honey crisp, macoun or granny smith (or your favorite) apples, peeled and cut into 1/4-inch dice
Pinch of ground cumin
2 green onions, white and light green parts only, thinly sliced
1 tablespoon chopped chives
2 tablespoons unsalted butter, at room temperature, for greasing
Preheat the oven to 375ºF. In a medium sauté pan over moderate heat, sauté the onion and sausage until heated through and lightly browned. Set aside. In a large bowl, sift together the cornmeal and the flour (to keep it from getting lumpy). Stir in the baking powder, salt, and brown sugar. In a separate bowl, whisk together the eggs, sour cream, and milk. Add the wet ingredients to the dry, and mix until blended.