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.
Yields
6 servings