Pepper and chorizo pie with a cornbread crust recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil (or oil from the sundried tomatoes)
• 150g frozen chopped onion (or 1 large onion, chopped)
• 350g frozen sliced mixed peppers (or use 3 mixed peppers)
• 6 mini cooking chorizos
• 6 sundried tomatoes
• 3 tsp garlic paste (or use 4 garlic cloves, crushed)
• 1 x 400g tin cherry tomatoes
• 125g plain flour
• ½ tsp baking powder
• 125g fine cornmeal or polenta
• 1 green chilli, diced
• 1 bunch spring onions, chopped
• 115g butter, melted
• 2 medium eggs, beaten
• 250ml buttermilk (or use 200ml yogurt plus 50ml milk)
• 120g grated mature cheddar cheese