Spicy Texas Corn Cake - cooking recipe

Ingredients

1 chile poblano or other large fresh hot green chile
1 lb. chorizos (Spanish sausages), chopped coarse
1 large onion, chopped fine
3 Tbsp. unsalted butter, softened
3 eggs
1 c. sour cream
1 (7 oz.) can Mexican green hot sauce
1 1/4 c. corn meal
1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 c. milk
8 oz. (about 2 1/2 c.) Monterey Jack cheese, grated
1 1/4 c. fresh or canned corn kernels

Preparation

Roast the chile on broiler pan about 4-inches from heat. Place in a paper bag until cool enough to handle.
Peel chile by rubbing in paper toweling.
Scrap out seeds and remove veins. Finely mince.