CHILE AND CHORIZO CORNBREAD

Chile and Chorizo Cornbread image

Provided by Bruce Aidells

Yield Makes 6 to 8 servings

Number Of Ingredients 10

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1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

Steps:

Preheat the oven to 350°.
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.