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Ingredients
2 vegetable oil
8 links
1 green bell pepper
1 onion (chopped)
1 cumin
2 chile powder
1/2 corn kernels (thawed if frozen)
1 15-ounce can diced tomatoes, with juice
1 chicken stock
1/2 yellow cornmeal
1/2 all-purpose flour
1 sugar
1/2 salt
2 baking powder
3/4 melted butter
2 eggs beaten
1 milk
4 cheddar cheese (shredded)
Directions
- Preheat oven to 400°
- In a large sauté pan, heat the oil over medium heat and sauté the sausage until beginning to brown, about 5 minutes. Add the bell pepper, onion, cumin and chile powder and continue to cook until the vegetables are soft, about 5 minutes. Add the corn, tomatoes and chicken stock or broth. Pour mixture into a 9x13” glass or ceramic baking dish.
- Sift the cornmeal, flour, sugar, salt, and baking powder into a large bowl.
- In another bowl, stir together the melted butter, shortening and eggs, and add the milk. Add to the dry ingredients, and mix until well blended and smooth. Stir in the cheese.
- Spoon the corn bread batter over the sausage mixture and bake until the corn bread is golden, about 20 minutes.
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