Chile and Chorizo Cornbread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs, lightly beaten
- 1 cup yellow cornmeal
- 2 cups grated sharp cheddar cheese
- Carbohydrate 24 g(8%)
- Cholesterol 109 mg(36%)
- Fat 28 g(43%)
- Fiber 2 g(7%)
- Protein 18 g(36%)
- Saturated Fat 13 g(66%)
- Sodium 753 mg(31%)
- Calories 418
Preparation Preheat the oven to 350°. Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly. Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot. The Complete Sausage Book Ten Speed Press
Preparation Preheat the oven to 350°. Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly. Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot. The Complete Sausage Book Ten Speed Press
