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15 min.
25 min.
8 servings

Black Olive Cornbread Wedges with Chorizo Tomato Gravy


  • Crisco® Original No-Stick Cooking Spray


  • 1 large egg
  • 3/4 cup buttermilk
  • 1 (6.5 oz.) package Martha White® Yellow Cornbread & Muffin Mix
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • 1 (2.25 oz.) 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 White® All-Purpose Flour
  • 2 cups milk
  • 1 cup diced tomatoes, fresh or canned and drained
  • 1/2 teaspoon paprika


  • Chopped green onion, diced avocado, crumbled tortilla chips, chopped tomatoes and/or sliced fresh limes

Preparation Directions

  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 mixture 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 cornbread 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.
  5. *Cornbread may be baked a 10-inch Lodge® cast iron skillet sprayed with no-stick cooking spray. Bake 20 to 25 minutes, or until golden brown. Cut into wedges.

Nutritional Information Per Serving

Serving Size (1/8), Calories 600 (Calories from Fat 240), Total Fat 27g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 75mg, Sodium 1520mg, Total Carbohydrate 73g (Dietary Fiber 5g, Sugars 8g), Protein 16g; Percent Daily Value*: Vitamin A 4%, Vitamin C 6%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.