Chile and Chorizo Cornbread

• 1/2 pound Chorizo, removed from casing
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup sour cream or yogurt
• 1 (8-ounce) can creamed corn
• 4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
• 1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
• 2 cups grated sharp Cheddar cheese

1. Preheat the oven to 350.
2. Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat.
3. Put the sausage meat and 3 tablespoons of the fat in a large bowl.
4. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese.
5. Mix all ingredients thoroughly.
6. Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet.
7. Spoon in the cornbread batter.
8. Sprinkle the top with the remaining 3/4 cup cheese.
9. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful.
10. Serve hot.

casing, yellow cornmeal, baking powder, salt, eggs, sour cream, corn, anaheim chiles, jalapeno chile, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/chile-and-chorizo-cornbread-104790 (may not work)