Chili Chorizo Cornbread Recipe
Written by
Robert Washington
Published on
October 29, 2015
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INGREDIENTS
- 8 oz chorizo sausage, cooked and crumbled
- 2 cup white self-rising cornmeal [i.e. Martha White]
- 1 [14] oz can cream style corn
- 8 oz sour cream
- ½ cup whole milk
- ⅓ cup vegetable oil
- ¼ cup sugar
- 1 [4] oz can green chilies, drained
- 2 large eggs
- 4 green onion, thinly sliced
- 2 cup shredded sharp cheddar, divided
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