Updated: 12/29/2006

TV Morning Show 12/29/06

Green Chile Corn Cakes with Sausage and Eggs

1 ½ cups cornmeal

¼ cup all purpose flour

1 tablespoon sugar

1 teaspoon salt

½ teaspoon baking powder

2 cups buttermilk

2 eggs, beaten

¼ cup diced green chiles

½ cup whole kernel corn

1 tablespoon fresh chopped parsley

½ stick (four tablespoons) melted butter

4 four-ounce cooked chorizo sausages

eggs prepared as desired

Sift together the first five ingredients. In a separate bowl, mix the eggs and buttermilk. Fold together the dry and wet mixtures along with the next four ingredients. Do not overmix. Butter a preheated grill and pour ½ cup portions of the batter to make eight five-inch round corn cakes. Serve the hot corn cakes along side sausages and eggs as a breakfast selection.