Chili Cornbread
Prep Time:
10 Minutes
Total Time:
1 Hour 5 Minutes
Serves:
8
Ingredients
-
1/2 pound Chorizo Sausage
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4 Fire-roasted Anaheim chilies, peeled
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1 jalapeno pepper
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1 cup yellow cornmeal
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 eggs, lightly beaten
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1 cup Daisy Brand Sour Cream
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1 14.75 ounce can cream corn
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2 cups shredded Mexican cheese blend
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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.