WKYT - Chef Walter - Recipes

Southwest Black Beans & Chorizo Pie Tuesday, April 29, 2014

Ingredients

1 can of Bush’s Black Beans, drained
1 can of corn, drained & divided in half
¾ cup salsa or picante sauce
8 ounces chorizo sausage
1½ cups self-rising cornmeal mix
2 eggs, beaten
1¼ cups buttermilk
2 TBSP butter, melted
½ cup sour cream
2 jalapeños peppers, diced
1 cup cheddar cheese

Directions

1. Pre-heat oven to 400°F
2. Remove sausage from casing and brown in a large skillet
3. Add salsa or picante sauce, beans & ½ can of corn
4. Simmer on low while assembling the cornbread
5. In a mixing bowl whisk together cornmeal mix, buttermilk, melted butter, eggs & sour cream until combined
6. Stir in ½ can of corn, jalapeno & cheese
7. Pour cornbread into a greased 10 inch skillet, top with bean mixture
8. Bake at 400 deg for 30 - 35 minutes until golden brown

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