Chorizo Corn Pudding Recipe #369583
From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.
by JackieOhNo!
1½ hours | 15 min prep
SERVES 8
- 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
- Heat oven to 375 degrees. Butter 2-quart souffle dish.
- Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels.
- Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish.
- Bake until skewer inserted into center comes out clean, about 1-1/4 hours.
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5 stars