Recipe - Blue Cornbread With Chorizo Stuffing

=== BLUE CORNBREAD ===
6 ounce Blue cornmeal
1 One half cup Flour
One half cup Sugar
1 tablespoon Baking powder
One half teaspoon Salt
1 Jalapeno pepper
1 cup Frozen corn
1 One half cup Milk
8 ounce Butter
6 Eggs
=== CHORIZO STUFFING ===
1 pound Chorizo
2 small Onions; chopped
3 Celery ribs; chopped
12 ounce Corn kernels
One half Red bell pepper; chopped
1 Stem rosemary
7 ounce Chicken stock

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.