Barbecue Corn Bread

Course : Breads
Serves: 4
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10 ounces coarsley chopped sausage-chorizo -- Italian
1 cup chopped onion
3 tablespoons softened butter or margarine
1 cup sour cream
3 large eggs
1 cup cornmeal
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup grated sharp cheddar cheese
1 1/4 cups cooked corn

Preparation / Directions:

In a heavy skillet, fry the sausage until lightly browned and all fat has been rendered. Remove to drain on paper towels. In 1 tablespoon of remaining fat, saute onions until lightly browned. Set aside. In a bowl, combine the butter, eggs and sour cream. Beat until smooth. Stir in the onion and sausage. Combine the cornmeal, flour, baking soda, baking powder and salt. Stir into the sour cream mixture alternately with milk, cheese and corn. Pour batter into a 12 x 7 inch baking dish Bake at 350 degrees for 40 to 45 minutes until golden brown. Let stand 5 minutes before serving.


Nutritional Information:

1749 Calories (kcal); 73g Total Fat; (37% calories from fat); 55g Protein; 216g Carbohydrate; 696mg Cholesterol; 3231mg Sodium

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