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Prep 15 mins
Cook 1 hr 15 mins
From "A Southwestern Thanksgiving", Good Food Magazine, November 1986.
Make and share this Chorizo Corn Pudding recipe from Food.com.
- 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 3 tablespoons 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.
I can't rate as highly as Sydney below. I am not sure if the cook time is too long but it definitely yielded a very browned pudding. I wouldn't say "burned" but the brown-ness added a dull flavor. And overall, the flavor was lacking. I really could not taste the chorizo as a stand out flavor and I did not skimp on the sausage quality. <br/>I brought it to the host as a Thanksgiving side and it was unimpressive so I was very disappointed. Live and Learn. Was not worth six eggs and quality sausage, or time invested.
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]