Title: Spicy Corn Bread
Categories: Bread Mexican
Yield: 6 Servings
| 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 |
| | | 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.