Spicy corn bread
Yield: 6 Servings
Ingredients:
- 1 lg Green chili chopped
- 1 lb Chorizo coarsely chopped (or other spicy sausage)
- 1 lg Onion chopped
- 3 tb Butter
- 3 Eggs
- 1 c Sour cream
- 1 1/2 c Cornmeal
- 1/2 c Whole wheat pastry flour
- 1 ts Baking soda
- 1 ts Baking powder
- 1/2 ts Soy sauce
- 1/2 c Maple syrup
- 1 c Milk
- 1 c Monterey Jack grated
- 3 Ears of fresh cooked corn
Instructions:
Kernels only 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.
