Chorizo Corn Pudding

JackieOhNo!'s Note:

From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 8 ounces chorizo sausage , casings removed
• 1 ½ cups frozen corn kernels , thawed, drained
• 1 ½ cups shredded monterey jack cheese (about 6 oz.)
• 1 ½ cups sour cream
• 1 cup milk
• 6 large eggs , lightly beaten
• ½ cup finely chopped onion
• ½ cup cornmeal
• 3 tablespoons minced fresh green chilies or 3 tablespoons canned mild green chilies
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon fresh ground pepper

Directions:

1. Heat oven to 375 degrees. Butter 2-quart souffle dish.
2. Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels.
3. Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish.
4. Bake until skewer inserted into center comes out clean, about 1-1/4 hours.

Reviews

[Sydney Mike]

Made this when we had some 'south of the border' friends over, friends who are always chiding me for need for using MILD chilies! Nevertheless, their appetite belied their remarks, & the 4 of us devoured this dish at one sitting (& here I was gonna gift them some to take home)! Anyway, your dish was a big hit & much appreciated! [Tagged, made & reviewed in Newest Zaar tag]