Chorizo Corn Pudding

Ingredients

• 8 ounces chorizo sausage, casings removed
• 1 1/2 cups frozen corn kernels, thawed, drained
• 1 1/2 cups shredded monterey jack cheese (about 6 oz.)
• 1 1/2 cups sour cream
• 1 cup milk
• 6 large eggs, lightly beaten
• 1/2 cup finely chopped onion
• 1/2 cup cornmeal
• 3 tablespoons minced fresh green chilies or canned mild green chilies
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Directions

1. 1

   Heat oven to 375 degrees. Butter 2-quart souffle dish.

2. 2

   Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels.

3. 3

   Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish.

4. 4

   Bake until skewer inserted into center comes out clean, about 1-1/4 hours.