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Chili Cornbread

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Calories 392 cals
Total Fat 26 g
Cholesterol 114 mg
Dietary Fiber 2 g
Sodium 1130 mg
Protein 16 g
Total Carbohydrate 22 g
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Prep Time: 10 Minutes

Time to Table: 1 Hour 5 Minutes

Serves: 8

Ingredients

  • 1/2 pound Chorizo Sausage
  • 4 Fire-roasted Anaheim chilies, peeled
  • 1 jalapeno pepper
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup Daisy Sour Cream
  • 1 14.75 ounce can cream corn
  • 2 cups shredded Mexican cheese blend
  • 1 tablespoon butter

Directions

Preheat the oven to 350 degrees. Remove the casing from Chorizo sausage and crumble. Cook sausage in a heavy skillet over medium high heat for 5 minutes. Meanwhile, seed and chop the chilies and pepper. Put the sausage and 3 tablespoons of the drippings in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chilies, and 1 ¼ cups of cheese to the sausage. Mix all the ingredients thoroughly. Generously butter a 1 ½ quart casserole dish or a 10 inch heavy oven-proof skillet. Spread the cornbread mixture in pan and top with remaining ¾ cup of cheese. Bake for 45-55 minutes, until the cornbread turns golden in color. Serve hot.

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