Chile And Chorizo Cornbread
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°
2
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat
3
Put the sausage meat and 3 tablespoons of the fat in a large bowl
4
Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese
5
Mix all ingredients thoroughly
6
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet
7
Spoon in the cornbread batter
8
Sprinkle the top with the remaining 3/4 cup cheese
9
Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful
10
Serve hot
11
Preheat the oven to 350°
12
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat
13
Put the sausage meat and 3 tablespoons of the fat in a large bowl
14
Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese
15
Mix all ingredients thoroughly
16
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet
17
Spoon in the cornbread batter
18
Sprinkle the top with the remaining 3/4 cup cheese
19
Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful
20
Serve hot