Here's The Outlaw Chef's Rio Grande Cornbread Recipe

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Guy Fieri on Food Network


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1/8 cup water

1/2 cup chopped onion

2 ears corn, husked

12 ounces goat cheese

1 cup chopped fire roasted Hatch green chiles

1/4 cup bacon fat

3/4 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups yellow cornmeal

1/2 cup creme mexicana (Mexican sour cream)

2 eggs, beaten

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