Recipe: Spicy Corn Bread

Title: Spicy Corn Bread
Categories: Breads, Mexican, Sausages, Chorizo
Yield: 6 servings

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

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.



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