Blame my Pioneer Woman obsession or that iPad subscription to Southern Living I treated myself to but I have a major weakness for cornbread. I mean I’m also convinced that I need a house with a porch but the cornbread, at least I can manage!

This was the latest in the line of cornbread experiments and it was a resounding success. If you want to get in on my cornbread obsession you will need to buy some cornmeal, I buy it in the Asian store on Mary st and it looks like this:

Apart from the fact that it makes delicious cornbread, those who know me now know that the woman on the pack is my summer look inspo!

This recipe will feed 4 generously but it’s easily doubled if you use an 8″ square pan

For the cornbread you will need:

• 1/3 cup plain flour
• 3/4 cup cornmeal
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp sugar
• 1/2 cup buttermilk
• 1/4 cup milk
• 1 egg
• 2″ chorizo sausage, finely diced
• 1/2 onion finely diced
• 1 red chilli finely diced (leave out if you want it mild)
• 100g cheddar, grated

Preheat oven to 200c, butter a large loaf pan

In a pan on medium heat; Sautee the chorizo, onion and chilli in a pan (no need for oil) until the onion is soft and the chorizo is crisp. Set aside to cool while you get on with the batter

For the batter:

In 1 bowl mix the flour, cornmeal, baking powder and soda and sugar

In a second bowl/jug mix the buttermilk, milk and egg

Make a well in the dry ingredients and mix in the wet until just combined

Fold in the cheese and then the chorizo, onion mix

Pour (plop might be more accurate as it’s not a super wet batter) into the prepared loaf pan and bake for 25 – 30 mins until golden and a toothpick inserted into the middle comes away clean

Enjoy with a bowl of sweet potato soup or anything else you fancy. The leftovers are also ridiculously good toasted under a grill with a fried egg doused in hot sauce!