Chorizo Corn Pudding

"From "A Southwestern Thanksgiving", Good Food Magazine, November 1986."
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Ready In:
1hr 30mins




  • 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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  1. 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.
  2. 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]


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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