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Chile & Chorizo Cornbread Recipe

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This recipe for Chile & Chorizo Cornbread is from Peace Love Recipes, 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:  
1/2 lb. chorizo, removed from casing
1 c. yellow cornmeal
1 T. baking powder
1/2 tsp. salt
2 eggs lightly beaten
1 c. sour cream or yogurt
1 8oz. can creamed corn
2 4oz. cans green chiles, chopped
2 c. grated sharp cheddar cheese
Directions:
Directions:
Preheat oven to 350º. Crumble and fry the chorizo in a heavy skillet over medium heat for 5 minutes to render some of the fat. Put the sausage meat and 3T. of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles and 1 1/4 c. of the cheese. Mix all ingredients thoroughly. Generously butter a 1 1/2 qt. casserole, 9x9 baking dish or 10 inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 1/4 c. cheese. Bake for 45-55 minutes until the cornbread turns golden. Serve hot.
Personal Notes:
Personal Notes:
from Epicurious

 

 

 

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