Chorizo & Habanero Cornbread

Ingredients

4 oz. Chorizo
1 habanero pepper, seeded and minced
1 cup shredded monterey jack cheese
1 cup flour
1 cup cornmeal
4 Tbsp sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
1/4 cup cooking oil

Directions

Preheat oven to 425 degrees.

Remove the chorizo from the casing, fry until cooked through. Remove from the pan, and set aside.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

In a separate bowl, mix together the eggs, milk and oil. Add to the flour mixture and stir until smooth.

Stir in the chorizo, habanero, and cheese.

Pour the batter into a greased 9x9x2 inch baking pan. Bake for 20-25 minutes, until golden brown.

Makes 8-12 servings.

Recipe submitted by: Tim Sousa