Spicy Texas Corn Cake

• 1 chile poblano or other large fresh hot green chile
• 1 lb. chorizos (Spanish sausages), chopped coarse
• 1 large onion, chopped fine
• 3 Tbsp. unsalted butter, softened
• 3 eggs
• 1 c. sour cream
• 1 (7 oz.) can Mexican green hot sauce
• 1 1/4 c. corn meal
• 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. sugar
• 1/2 tsp. salt
• 1 c. milk
• 8 oz. (about 2 1/2 c.) Monterey Jack cheese, grated
• 1 1/4 c. fresh or canned corn kernels

1. Roast the chile on broiler pan about 4-inches from heat. Place in a paper bag until cool enough to handle.
2. Peel chile by rubbing in paper toweling.
3. Scrap out seeds and remove veins. Finely mince.

chile poblano, chorizos, onion, unsalted butter, eggs, sour cream, corn meal, flour, baking soda, baking powder, sugar, salt, milk, cheese, corn kernels

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069199 (may not work)