Title: Spicy corn bread
 Categories: Breads
      Yield: 6 Servings
 
      1    Green chili, chopped
      1 lb Coarsely chopped
           -spicy sausage)
      1    Large onion, chopped
      3 tb Butter
      3    Eggs
      1 c  Sour cream
  1 1/2 c  Cornmeal
    1/2 c  Whole wheat pastry flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Soy sauce
    1/2 c  Maple syrup
      1 c  Milk
      1 c  Monterey Jack cheese,
           -grated
      3    Ears of fresh cooked
           -corn, kernels only
 
  Saute chili until skin is charred; set aside.  Fry chopped chorizo 10
  minutes; discard fat; set aside.  Saute onion in butter for 10
  minutes; set aside.  Chop chili into small pieces.  In a separate
  bowl, beat eggs and sour cream until smooth; stir in chili, sausage,
  and onion. In another bowl, combine cornmeal, flour, baking soda, and
  baking powder. Stir in sausage mix, soy sauce, and maple syrup,
  stirring just until blended. Add in milk, cheese and corn kernels.
  Pour into lightly oiled 9" square baking dish.  Bake at 350 degrees
  until top is browned and splitting, usually 30 to 45 minutes.  Serves
  6