Chili Chorizo Cornbread
Servings 9 pieces
Ingredients
- 8 oz chorizo sausage cooked and crumbled
- 2 cup white self-rising cornmeal i.e. Martha White
- 1 14-oz can cream style corn
- 8 oz sour cream
- ½ cup whole milk
- ⅓ cup vegetable oil
- ¼ cup sugar
- 1 4-oz can green chilies drained
- 2 large eggs
- 4 green onion thinly sliced
- 2 cup shredded sharp cheddar divided
- '
Instructions
- Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
- Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
- Mix in cooked and crumbled chorizo sausage, 1 ½ cup shredded cheddar cheese, and green onion by hand.
- Pour into the baking dish and sprinkle the top with the remaining cheese.
- Bake for 45 minutes until a toothpick inserted into the center show moist crumbs. Cut into squares and serve.