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.
- 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
Directions See How It's Made
- 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.