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Red Wine Pairing with Nachos

Chorizo Cheddar Cornbread

Chorizo cheddar cornbread with Paraduxx Red Blend

Yield: 8-10 servings
Prep: 10 minutes | Cook: 40 minutes
Total Time: 50 minutes


  • ½ lb ground chorizo
  • 1 ½ cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 ½ cup buttermilk
  • 8 tbsp melted butter
  • 2 eggs
  • 2 tbsp maple syrup
  • 1 can chopped jalapeños or 1 fresh seeded and finely chopped
  • 1 cup aged cheddar cheese - grated


Preheat oven to 400 degrees.

  1. Prepare a 10 inch cast iron pan, 8 x 8 baking pan or 10-12 muffin tins - brush with melted butter to coat.
  2. In a skillet over medium heat - cook chorizo until browned about 7 minutes. When done, transfer to a bowl to cool.
  3. In another bowl combine all dry ingredients. Toss to combine.
  4. In a large bowl - whisk together buttermilk, butter, eggs, maple and jalapeño.
  5. Add dry ingredients to wet ingredients and gently mix with a spatula. Add chorizo and cheddar - mix until combined, but don’t over mix.
  6. Pour into prepared baking dish and bake for 20-25 minutes or until golden on top and a toothpick comes out clean. For muffins - check after 15 minutes.
  7. Cut into desired shape and nestle into a linen lined basket for serving.

Take a look at our recommended wine pairing for this recipe below.

Pairing Recommendations - Red Blend

Pairing Recommendation

In Stock
91 Points - James Suckling
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/ 750ml

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