Chili Cornbread

By Stina

Ingredients

• 1/2 pound Chorizo Sausage
• 4 Fire-roasted Anaheim chilies, peeled
• 1 jalapeno pepper
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup Daisy Brand Sour Cream
• 1 14.75 ounce can cream corn
• 2 cups shredded Mexican cheese blend
• 1 tablespoon butter

Preparation

Step 1

Preheat the oven to 350 degrees. Remove the casing from Chorizo sausage and crumble. Cook sausage in a heavy skillet over medium high heat for 5 minutes. Meanwhile, seed and chop the chilies and pepper. Put the sausage and 3 tablespoons of the drippings in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chilies, and 1 ¼ cups of cheese to the sausage. Mix all the ingredients thoroughly. Generously butter a 1 ½ quart casserole dish or a 10 inch heavy oven-proof skillet. Spread the cornbread mixture in pan and top with remaining ¾ cup of cheese. Bake for 45-55 minutes, until the cornbread turns golden in color. Serve hot.