Sweet Corn and Chorizo Sausage Pudding
Make 8-10 servings
Ingredients
- 2 cups water
- 1 cup white cornmeal
- 1 1/2 cups fresh or frozen corn kernels I used frozen Southwestern corn with peppers
- 1 medium onion chopped (I used 1/2 a Vidalia onion)
- 5 ounces Chorizo or other sausage chopped (I used 2 Chorizo links, crumbled)
- 5 large eggs beaten
- 1 1/2 cups heavy cream
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- Grease a 3 quart baking dish.
- In a large saucepan, bring 2 cups of water to a boil.
- Whisk in the cornmeal and reduce the heat to low.
- Remove from heat and let cool slightly.
- Stir in corn and simmer until thick, 2 to 3 minutes.
- Place the onion and Chorizo in a medium skillet and stir over medium heat until the onion is tender, about 5 minutes. Add to the cornmeal mixture.
- In a medium bowl, mix the eggs and cream. Stir into the cornmeal mixture and add the salt.
- Pour into the baking dish.
- Bake for 50 minutes to 1 hour, until set.
Notes
Recipe adapted from Southern Cooking for Company by Nicki P. Wood.