Now's the perfect time to bake up a fresh batch of Cheddar and Green Chili Sausage Cornbread! How do I know? Because it's loaded with layers of moist, dense cornbread, melted cheddar, mild green chilies, and cooked crumbled sausage. Serve topped with sour cream and sliced scallions, this is the perfect side dish for most any soup or chowder.
#cornbread #cheddar #greenchilies #sausage #sidedish #soup #chowder #loaded #moist
1lb.mild pork sausage, browned, crumbled and drained
14oz.can cream-style corn
1/2cupvegetable or canola oil
2large eggs, beaten
4oz.can diced green chilies, preferably fire-roasted
4-6oz.shredded cheddar or Colby Jack cheese
sliced scallions and sour cream, as garnish
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the corn, cornmeal, oil, eggs, baking sod, and salt just until blended.
Pour half of the cornbread batter into a greased 8" x 8" baking dish; sprinkle the cooked sausage crumbles over the batter, followed by the diced green chilies and shredded cheese. Top with the remaining half of the cornbread batter.
Bake, uncovered, on the center rack of the preheated oven for 30-35 minutes, or until a knife inserted into the center comes out clean. Let rest for 5-10 minutes before cutting into squares.
Serve the cornbread with garnished with sliced scallions and sour cream.