Blue Cornbread With Chorizo Stuffing

There is no power like that of prevailing prayer, of Abraham pleading for Sodom, Jacob wrestling in the stillness of the night, Moses standing in the breach, Hannah intoxicated with sorrow, David heartbroken with remorse and grief, Jesus in sweat of blood. Add to this list from the records of the church your personal observation and experience, and always there is the cost of passion unto blood. Such prayer prevails. It turns ordinary mortals into men of power. It brings power. It brings fire. It brings rain. It brings life. It brings God.

Samuel Chadwick

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	T	Baking powder
1/2	t	Salt
1		Jalapeno pepper
1	c	Frozen corn
1 1/2	c	Milk
8	oz	Butter
6		Eggs
		=== CHORIZO STUFFING ===
1	lb	Chorizo
2		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1161 Calories From Fat: 611 Total Fat: 68.3g Cholesterol: 338.8mg Sodium: 1667.5mg Potassium: 842.9mg Carbohydrates: 102g Fiber: 5.6g Sugar: 24.4g Protein: 35.7g