Cornbread With Chorizo

By Food52
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Ingredients

1/2 pound bulk chorizo, browned, drained, cooled

1 yellow onion, 1/2" dice, sautéed in the chorizo fat, drained and cooled

1 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 cup cornmeal or polenta

1 teaspoon salt

6 ounces buttermilk

8 ounces (1/2 pint) cottage cheese, 4% or 2%, but please not non-fat

2 large eggs

Corn kernels stripped from 2 cobs, or 1 cup frozen corn, thawed

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