Chorizo & Corn Puffs

Chorizo & Corn Puffs

Ingredients

  • 2 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Italian or similar seasoning (or salt and pepper)
  • 2-3 chorizo sticks, diced
  • ½ cup well drained sweetcorn kernels
  • 1 small red onion, diced
  • 1 cup grated tasty cheese
  • spray oil
  • 2 eggs
  • ¾ cup milk
  • 1/3 [one-third] cup plain oil
  • a sprinkle of smoked paprika
Served warm and slathered with fragrant herb butter, these golden puffs go down a treat at any al fresco gathering.
  1. Pre-heat oven to 185°C and lightly spray two mini muffin pans. In a large bowl sift in the flour, baking powder and soda and stir in seasoning, chorizo, sweetcorn, red onion, and cheese. Toss together to coat everything in the flour.
  2. In a separate bowl whisk the eggs, milk and oil.
  3. Gently fold the wet mixture into the dry, mixing until just combined. Spoon into the muffin trays, and sprinkle with a little paprika. Bake for 20-25 minutes or until puffed and golden and the tops bounce back when lightly pressed. Allow to cool in the trays for 5 minutes.
  4. Serve warm with rosemary butter: 50 grams soft butter mixed with 1 tablespoon fresh chopped rosemary
  5. Makes 24
  6. Tip: You can also try this with bacon or salami, and swap the corn for sundried tomatoes or roasted capsicum. Add a handful of baby spinach leaves for extra goodness.

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