Spicy corn bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Green chili, chopped |
| 1 | pounds | Chorizo, coarsely chopped |
| (or other spicy sausage) | ||
| 1 | large | Onion, chopped |
| 3 | tablespoons | Butter |
| 3 | Eggs | |
| 1 | cup | Sour cream |
| 1½ | cup | Cornmeal |
| ½ | cup | Whole wheat pastry flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Soy sauce |
| ½ | cup | Maple syrup |
| 1 | cup | Milk |
| 1 | cup | Monterey Jack, grated |
| 3 | Ears of fresh cooked corn | |
| Kernels only | ||
Directions
Saute chili until skin is charred; set aside. Fry chopped chorizo 10 minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set aside. Chop chili into small pieces. In a separate bowl, beat eggs and sour cream until smooth; stir in chili, sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just until blended. Add in milk, cheese and corn kernels.
Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is browned and splitting, usually 30 to 45 minutes.