Chorizo Cornbread Stuffed Bell Peppers

This year I decided that I would thrust myself into competitive cooking and in doing so I entered this fine recipe into the 2016 National Cornbread Cook-Off. After about ten different ideas and a handful of trial cooks I was finally able to dial into what I believe to be a contest worthy all original recipe. Thanks to the help of a few good friends and taste testers I was able to make the March 11th deadline. Now all we have to do is wait and see my recipe will be selected from the thousands of cornbread recipes submitted! 

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Ingredients

-8 Bell Peppers – Cored

-1 Can Cream Style Corn

-2 Jalapeño – Diced

-1/2 Cup Butter – Softened

-1 Cup Masa Harina

-1 Cup Cornmeal

-1/2 Cup Buttermilk

-1/3 Cup White Sugar

-1 Teaspoon Salt

-1 Teaspoon Baking Powder

-2 Eggs

-1 lb. Chorizo – Browned

-1 lb. Monterey Jack Cheese – Shredded

-Sour Cream

-Green Onions – Chopped

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Directions

1. In a medium bowl beat butter until it is creamy.

2. Add the Masa Harina and buttermilk and beat until well mixed.

3. Stir into the butter mixture.

4. In a separate bowl, mix cornmeal, diced jalapeños, sugar, cream style corn, Monterey Jack cheese and baking powder.

5. Add to Masa Harina mixture and stir to combine.

6. Cut a circle into the top of the bell peppers and remove seeds and membrane.

7. Spoon batter into the cleaned bell peppers and place into a 15 inch cast iron skillet.

8. If using the Big Green Egg setup the baking configuration (Platesetter – Feet Down) in the BGE at 400 degrees for 90 minutes.

9. Allow to cool for 20 minutes.

10. Top with a dollop of sour cream and garnish with fresh chopped green onions.

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