Chile and Chorizo Cornbread


1/2 lb Chorizo, removed from casing
1 Cup yellow cornmeal
1 Tbsp baking powder
1/2 tsp Kosher Salt
2 eggs, lightly beaten
1 Cup sour cream
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1/2 Tbsp Jalapeno Chile Diced
2 Cups grated sharp Cheddar cheese


Preheat the oven to 350°.

Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 Tbsp of the pan drippings in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.

Generously butter a 1-1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy cast iron (oven proof) skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese.

Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve while still hot.