Cornbread with Chorizo ​​and Bell Peppers

Ingredients:

• 1.5 cups yellow corn flour
• 1/4 cup premium flour
• 2 tablespoons of sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine salt
• 1 cup of milk
• 1 cup sour cream or Greek yogurt with 2% fat
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 0.5 cup finely chopped red or yellow bell pepper
• 1/2 cup toasted and crumbled Mexican chorizo ​​sausage
• 0.5 cup grated Monterey Jack cheese
• 0.5 cups fried onions
• 2 tbsp chopped fresh cilantro

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
2. In a large bowl, whisk together the cornmeal, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, melted butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the bell pepper, chorizo, Monterey Jack, fried onions and cilantro and mix.
3. Spread the batter into the prepared baking pan and bake until the cornbread springs back when lightly pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Loosen the edges of the bread from the pan, then cut into squares or wedges and serve warm or at room temperature.