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Mexican Brunch Cake Recipe

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This recipe for Mexican Brunch Cake is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. chorizo sausage
1 c. all-purpose flour
1/2 c. yellow cornmeal
1 1/4 c. milk
3 tbsp. vegetable oil
3 tsp. baking powder
1 tsp.sp. baking soda
1 tsp. chili powder
1/2 tsp. salt
2 eggs
1 8 oz can whole kernel corn, drained
Assorted toppings:
shredded cheddar cheese
salsa
sliced ripe olives
chopped green onions
chopped tomato
chopped cilantro
Directions:
Directions:
Heat oven to 450ºF. Grease and flour a rectangular pan, 9x13x2 inches. Cook sausage in a 10 inch skillet over medium heat, stirring frequently, until no longer pink, then drain. Beat remaining ingredients except corn and toppings by hand until well blended. Pour into pan and sprinkle with sausage and corn. Bake, uncovered, for 20-25 min or until puffy and golden brown. Serve hot with toppings. Enjoy!
Personal Notes:
Personal Notes:
Chorizo sausage isn't our favorite, so we use regular sausage. We usually top ours with green onion, tomato, and olives.

 

 

 

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