Cornbread Canape with Chorizo and Honey Mascarpone

cornbread chorizo

Cornbread Canape with Chorizo and Honey Mascarpone
This Cornbread Canape with Chorizo and Honey Mascarpone recipe is sure to be a fan favorite.
For the Cornbread:
  • 4 eggs
  • 1⅓ cups of sugar
  • 8 ounces butter
  • 2 cups of buttermilk
  • 1 teaspoon of baking soda
  • 2 cups of cornmeal
  • 2 cups of all purpose flour
  • 1 teaspoon of Kosher salt
Fort the Chorizo:
  • 4 links of chorizo sausage
  • ½ cup of mascarpone cheese
  • ¼ cup of honey
  • micro-greens for garnish
  1. Cornbread: In a large bowl add together eggs, melted butter and sugar and whisk until combined. In a separate bowl mix together buttermilk and baking soda. Once combined add to the butter, sugar mixture and stir well. Next add in remaining ingredients and mix until very few lumps remain. On a sheet pan with parchment paper and non-stick spray pour corn bread batter and spread evenly. Bake at 375 degrees for 30-40 minutes. Once baked removed from the oven to cook and using a circle cutter, cut out small 1 inch rounds and set aside.
  2. Chorizo: In a large hot saute pan on high heat, cook the sausage on all sides until golden brown and cooked through out (If desired, finish in the oven on 375° for 6 to 8 minutes after sauteeing). Once cooked slice thin and set aside.
  3. To Plate: Place a small amount of mascarpone cheese and honey on a 1 inch cornbread round and top of with 1 slice of chorizo sausage and garnish with micro-greens.

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