| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Garden2 |
6 |
servings |
INGREDIENTS
|
|
=== BLUE CORNBREAD === |
| 6 |
oz |
Blue cornmeal |
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
|
Jalapeno pepper |
| 1 |
c |
Frozen corn |
| 1 1/2 |
c |
Milk |
| 8 |
oz |
Butter |
| 6 |
|
Eggs |
|
|
=== CHORIZO STUFFING === |
| 1 |
lb |
Chorizo |
| 2 |
sm |
Onions; chopped |
| 3 |
|
Celery ribs; chopped |
| 12 |
oz |
Corn kernels |
| 1/2 |
|
Red bell pepper; chopped |
| 1 |
|
Stem rosemary |
| 7 |
oz |
Chicken stock |
INSTRUCTIONS
Preparation of the Cornbread: Preheat oven to 350 degrees. Mix dry
ingredients and jalapeno pepper together in a bowl. Melt butter in a
pan. Add milk and warm slightly. Remove butter and milk from heat,
let cool slightly, and add eggs. Mix well. Add liquid to dry
ingredients to moisten, but do not mix. Place in greased and floured
pans and bake for 15 to 20 minutes. Preparation of the Stuffing: Cook
chorizo until all fat is rendered. Remove meat from pan and place in
a bowl, keeping grease in pan. Add the onions to the fat and cook for
three minutes. Add the celery, corn and red pepper to the pan and
cook for one minute. Remove rosemary leaves from stem. Finely mince
leaves and add to mixture. To Complete the Dish: Remove the cornbread
from pan and place in a mixing bowl. Pour warm chorizo mix over and
mix well. Continue to mix until the cornbread is the size that you
like. Place in a casserole and bake 30 minutes. Serves 6.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 155
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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