CHILE AND CHORIZO CORNBREAD
Provided by Bruce Aidells
Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
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.
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Henry Kiyingi
[email protected]This cornbread is the best I've ever had. I'll definitely be making it again and again.
ZeMikael Kebede
[email protected]I'm not a big fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, I could eat it every day.
Stanley Munsanje
[email protected]This cornbread is a bit too spicy for my taste. I think I'll use less chili next time.
Mahi Tanvir
[email protected]I added some chopped green chiles to this cornbread and it gave it a nice kick. I also used a spicy chorizo, which made it even better.
Alshrya Rokon
[email protected]I've never made cornbread before, but this recipe was so easy to follow. It turned out perfectly!
RMFP production
[email protected]This cornbread is the perfect side dish for chili or soup. It's also great for breakfast or brunch.
Sammy Fler
[email protected]I made this cornbread for a potluck and it was a big hit! Everyone loved it.
Shahbaz malik 1
[email protected]I'm not sure what went wrong, but my cornbread turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Mea Janse van Rensburg
[email protected]This cornbread is easy to make and always a crowd-pleaser. I love that I can use all sorts of different chiles and chorizos to change up the flavor.
constance Khethani
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cornbread. But I'm so glad I did! This cornbread is amazing. It's moist and flavorful, with a perfect balance of sweetness and spice.
Jamil Marri
[email protected]I've made this cornbread several times now, and it always turns out great. It's a great way to use up leftover chili and chorizo.
Trisha Janu
[email protected]This cornbread was a hit at my party! It was moist and flavorful, with just the right amount of spice from the chiles and chorizo. I'll definitely be making it again.