Raisin Chorizo and Chile Cornbread Bubble
Fiery chorizo and green chiles fill round polenta cakes.
- 1 cup California raisins, plumped
- 3 cups bread flour
- 3/4 cup polenta or finely ground cornmeal
- 2 tablespoons castor or superfine sugar
- 2 teaspoons salt
- 2 tablespoons compressed fresh yeast cake
- 1/2 cup warm water
- 1/3 cup warm milk
- 1 egg
- 1 can whole kernel corn, drained (8 3/4 ounces)
- 1 mild green chile, chopped
- 3 1/2 ounce diced chorizo sausage
- 1 3/4 tablespoons butter, melted
A day ahead, measure raisins into small bowl and add water to cover. Set aside to plump at least 8 hours or overnight.
Preheat oven to 400ºF. Lightly oil 9-inch springform pan or cast iron corncob pan; set aside.
Mix flour, polenta, sugar and salt together in mixing bowl and make a well. Add yeast, water and milk. Allow to ferment for 10 minutes. Add egg and mix to pliable dough. Stir in corn kernel, chile, raisins and chorizo sausage. Divide into small balls about 1 ounce each. Arrange balls loosely in prepared pan. Cover and leave in warm place, 20 to 25 minutes. Brush with melted butter and bake at 400ºF for 30 to 35 minutes. Remove baked bread from pan and turn onto wire rack to cool.
Nutrition Facts Per Serving
Calories 240 (21% from fat); Total Fat 5g (sat 2g, mono 2g, poly 1g, trans 0g ); Cholesterol 25mg; Protein 7g; Carbohydrate 39g; (Dietary Fiber 2g; Sugars 10g; ); Iron 2mg; Sodium 500mg; Calcium 25mg; Potassium 216mg
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