Spicy Texas Corn Cake
Spicy Texas Corn Cake combines fiery poblano chiles, savory chorizo, and cheesy richness for a hearty, flavorful dish perfect for gatherings or comforting family dinners.
Ingredients
Instructions
- Roast the chile on a broiler pan about 4 inches from the heat until blackened.
- Place the roasted chile in a paper bag and let it cool until handleable.
- Peel the chile by rubbing with paper toweling.
- Scrape out the seeds and remove the veins.
- Finely mince the chile.
- Coarsely chop the chorizo sausage.
- In a skillet, cook the chorizo until browned, then add chopped onion and cook until softened.
- In a mixing bowl, beat the eggs and then stir in sour cream, hot sauce, softened butter, and minced chile.
- In a separate bowl, combine cornmeal, flour, baking soda, baking powder, sugar, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in milk and grated Monterey Jack cheese until just combined.
- Fold in the cooked chorizo and onion mixture.
- Pour the batter into a greased baking dish.
- Bake at 375°F (190°C) for about 30 minutes or until golden brown and cooked through.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a smoky flavor, consider adding a pinch of smoked paprika along with the chile. If you can't find chorizo, any spicy sausage can work as a substitute. Additionally, for a gluten-free version, replace the flour with a gluten-free blend. Ensure to finely mince the chile to evenly distribute its heat throughout the corn cake.
Serving Suggestions
Serve the Spicy Texas Corn Cake warm, garnished with fresh cilantro or sliced jalapeños for an extra kick. It pairs beautifully with a side of Low-Fat Mexican Salad for a balanced meal. This dish also goes well with a dollop of sour cream or a drizzle of queso for added creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for 30 to 60 seconds or until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10 minutes, which helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Texas Corn Cake contains roughly 550 calories, with 6g protein, 66g carbohydrates, and 30g fat. It is an excellent source of vitamin A (40% of the Daily Value), calcium (27% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2085mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this corn cake ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just stir it well before pouring into the baking dish and baking. This method can help the flavors meld together beautifully.
What can I use instead of Monterey Jack cheese?
If Monterey Jack cheese isn't available, you can substitute it with cheddar cheese for a sharper flavor or queso blanco for a milder taste. Both options will still provide that creamy texture to the corn cake.
Is this dish spicy?
Yes, the dish has a notable spice level due to the chorizo and the Mexican green hot sauce. However, if you prefer a milder flavor, you can reduce the amount of hot sauce or use a milder sausage. Adjusting the chile poblano also helps control the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).