Chorizo Corn Pudding

READY IN: 1hr 30mins
Recipe by JackieOhNo

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

Top Review by CooksWife

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.

Ingredients Nutrition


  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.

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