Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Yellow cornmeal |
| 2 cups | Flour |
| ½ cup | Sugar |
| 2 tablespoons | Baking powder |
| 1 teaspoon | Salt |
| 2 cups | Milk |
| 4 | Eggs |
| ½ cup | Vegetable oil |
| 4 tablespoons | Butter |
| 1 pounds | Sweet Italian sausages |
| 3 cups | Chopped onion |
| 3 cups | Chopped celery |
| 1 can | Green chilies |
| 2 tablespoons | Minced garlic |
| 1 can | Green chilies |
| 2 tablespoons | Minced garlic |
| 2 tablespoons | Chili powder |
| 4 teaspoons | Ground cumin |
| 1 cup | Chopped walnuts |
| 2 cups | Chicken broth |
Combine all ingredients in order. Blend well and pour into 9x13 inch baking dish that is greased well. Bake at 400 degrees until done, about 25 minutes. Cool. (This can be done a day ahead.) Cut cornbread into cubes.
Spread on baking sheet. Bake at 375 degrees for 15 minutes. Transfer to a large bowl and set aside. Remove casings from sausage and crumble. Melt butter in large skillet. Add sausage and saute until brown. Add onions, celery, jalapeno and garlic. Saute about 5 minutes. Stir in chili powder and cumin. Saute about 2 minutes more. Stir in nuts. Season with salt and pepper. Mix into cornbread. Stir in broth to moisten. Transfer to greased baking dish. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and bake 25 minutes longer. Yield: 10 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.