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Spicy Texas Corncake




Source of Recipe


Internet


List of Ingredients




1 green chili (heat depends of you)
1 lb. chorizos (Spanish sausage)
1 large onion, chopped fine
3 Tbsp. Butter
3 eggs
1 cup sour cream
1 7 oz can Mexican hot sauce
1 1/4 cups cornmeal
1/2 cup flour
1 tsp baking soda
1 tsp. baking powder
1 tsp sugar
1/2 tsp salt
1 cup milk
8 oz.(about 2 1/2 cups) monterey jack cheese, grated
1 1/4 cups fresh or canned corn kernels


Recipe



Fry the chopped chorizos in a large heavy skillet about 10 minutes. Transfer with slotted spoon to plate. Drain off all but 1 Tbsp. fat and saute onions about 10 minutes. Heat oven to 350 degrees. Beat the butter with eggs in a large bowl until smooth; add sour cream, Mexican hot sauce, minced pepper and reserved onion.

Combine cormeal, flour, baking soda, baking powder, sugar and salt in a medium bowl. Stir into sour-cream mixture just until blended. Stir in milk, cheese, corn and reserved chorizos. Pour batter into a buttered 13"x9" baking dish. Bake until top is golden brown, about 45 minutes. Let stand 5 minutes before serving. Cut into squares.