Mexican Cornbread & Dove Breast Casserole Recipe | Michae...

Ingredients

• 12-16 dove breast halves, skinned
• 2 cups coarse-ground yellow or white self-rising cornmeal
• 1 pound chorizo sausage, browned and crumbled
• 1 14-ounce can whole-kernel corn
• 1 14-ounce can cream-style corn
• 1½ cups shredded cheddar cheese, divided
• 4 ounces diced green chile peppers
• 4 ounces diced jarred jalapeno peppers (or more if you like a bit more heat)
• 2 tablespoons lard, melted
• 1 teaspoon kosher salt
• 2 eggs, beaten
• 1½ cups milk or buttermilk