Chili Chorizo Cornbread

This Chili Chorizo Cornbread is so moist and tender, infused with flavor and a pleasing texture to boot. When you think of traditional cornbread although delicious, the texture isn’t quite as soft as this Chili Chorizo Cornbread. The delicate texture comes from using sour cream and an entire can of cream style corn in the batter along with green chilis and cooked chorizo for flavor. Rich and hearty it makes a perfect companion to pinto beans, fresh from the garden green beans, or a bowl of soup during cooler weather.

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
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 4-oz can green chilies drained
• 2 large eggs
• 4 green onion thinly sliced
• 2 cup shredded sharp cheddar divided

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Instructions

1. Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
2. Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
3. Mix in cooked and crumbled chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onion by hand.
4. For full instructions : www.melissassouthernstylekitchen.com

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