Chorizocornpudding Recipes

CHORIZO CORN PUDDING

Chorizo Corn Pudding image

Make and share this Chorizo Corn Pudding recipe from Food.com.

Provided by JackieOhNo

Categories Corn

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 437.8, Fat 31.7, SaturatedFat 15.7, Cholesterol 225.7, Sodium 939.9, Carbohydrate 18.6, Fiber 1.4, Sugar 1.1, Protein 20.8

CORN CUSTARD WITH CHORIZO AND MUSHROOMS

Corn Custard with Chorizo and Mushrooms image

Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

Ingredients

Butter for greasing baking dish
2 tablespoons olive oil
1/2 pound Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch-thick slices
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 tablespoon finely chopped fresh jalapeño chile including seeds
2 (10-ounce) packages frozen corn kernels, thawed (4 cups)
4 ounces cream cheese, softened
1/3 cup yellow cornmeal (not coarse)
2 tablespoons sugar
6 large eggs
1 cup whole milk
3/4 teaspoon salt
6 scallions, finely chopped (1 cup)
1/2 pound Monterey Jack cheese, coarsely grated (2 1/2 cups)
Special Equipment
an 11- by 7- by 2-inch shallow baking dish (2-quart capacity)

Steps:

Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.

CHILE AND CHORIZO CORNBREAD

Chile and Chorizo Cornbread image

Provided by Bruce Aidells

Categories Bread Side Bake Super Bowl Lunch Casserole/Gratin Sausage Cornmeal Corn Hot Pepper Jalapeño Sour Cream Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

Steps:

Preheat the oven to 350°.
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat. Put the sausage meat and 3 tablespoons of the fat in a large bowl. Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese. Mix all ingredients thoroughly.
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter. Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful. Serve hot.

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