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    You are in: Home / Recipes / Black Olive Cornbread Wedges With Chorizo Tomato Gravy Recipe
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    Black Olive Cornbread Wedges With Chorizo Tomato Gravy

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Pinay0618's Note:

    Recipe is from Crisco.

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    Units: US | Metric





    1. 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. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Black Olive Cornbread Wedges With Chorizo Tomato Gravy

    Serving Size: 1 (266 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 365.7
    Calories from Fat 205
    Total Fat 22.8 g
    Saturated Fat 11.1 g
    Cholesterol 76.2 mg
    Sodium 717.1 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 3.1 g
    Sugars 7.9 g
    Protein 10.3 g

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