Black Olive Cornbread Wedges With Chorizo Tomato Gravy

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 large egg
• 3/4 cup buttermilk
• 1 (6 1/2 ounce) package martha yellow cornbread mix
• 2 tablespoons butter, melted
• 1 cup corn kernel, thawed if frozen
• 1 (2 1/4 ounce) can sliced black olives, drained
• 2 tablespoons butter
• 1 cup diced onion
• 2 links about 6 oz. mexican chorizo sausage, casings removed
• 3 tablespoons butter
• 3 tablespoons martha all-purpose flour
• 2 cups milk
• 1 cup diced tomato
• 1/2 teaspoon paprika
• chopped green onion
• diced avocado
• crumbled tortilla chips
• chopped tomato
• sliced fresh lime

Recipe

• 1 heat oven to 400º f. spray 9-inch lodge cast iron wedge pan generously with no-stick cooking spray. place in oven 6 to 7 minutes or until hot. beat egg in large bowl. add buttermilk, cornbread mix, 2 tablespoons melted butter, corn and olives. mix thoroughly. pour evenly into wedges in hot pan. bake 20 to 25 minutes, or until golden brown. remove from oven and keep warm.
• 2 meanwhile, melt 2 tablespoons butter in 10-inch lodge cast iron skillet over medium heat. add onion and cook until translucent, about 3 to 4 minutes. crumble chorizo in skillet. cook 4 to 5 minutes, or until brown. remove mixture to small bowl. set aside. wipe out skillet with paper towel.
• 3 return skillet to medium heat. melt 3 tablespoons butter. add flour. whisk until mixure is golden. add milk, tomatoes and paprika. whisk about 3 minutes, or until thickened. add chorizo mixture to gravy.
• 4 to serve, place wedge of conrbread on each plate, top with 1/2 cup chorizo tomato gravy. garnish with green onion, avocado, tortilla chips, chopped tomatoes and/or a squeeze of lime juice.