Black Olive Cornbread Wedges With Chorizo Tomato Gravy
- 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.
- 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.
- 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.
- 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.