"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chile and Chorizo Corn Bread Recipe

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This recipe for Chile and Chorizo Corn Bread, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Friday, September 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. chorizo, removed from casing
1 cup yellow cornmeal
1 TBS baking powder
1/2 salt
2 eggs, beaten
1 cup sour cream or yogurt
1 8 oz. can creamed corn
4 fresh green chilies, fire roasted, peeled and chopped
1 fresh jalapeno chile, seeded and finely chopped
2 cups grated sharp cheddar cheese

Directions:
Directions:
Preheat oven to 350F. Crumble and fry chorizo, to render some fat. Put sausage and 3TBS of fat in a bowl. Add the cornmeal, baking powder, salt eggs, sour cream, corn, chiles and 1 1/4 cups of cheese. Mix all ingredients thoroughly.
Generously grease a 1 1/2 qt. casserole, 9 x 9 baking dish, or a heavy 10inch skillet. Spoon in the corn bread batter. Sprinkle the top with the remaining 3/4 cup of cheese. Bake for 45 to 55 minutes until cornbread turns golden and smells wonderful. Serve Hot!!

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 1/2 hrs.

 

 

 

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