Chorizo Corn Pudding
Savor the irresistible combination of smoky, spiced chorizo and sweet corn in this decadent Chorizo Corn Pudding. This savory twist on a classic dish features a creamy base made with a luscious milk and heavy cream roux, laced with cheddar cheese, green onions, and wholesome cornmeal for a perfect balance of flavors and textures. The golden-baked casserole is studded with crispy crumbles of chorizo sausage, delivering bursts of bold flavor in every bite. Ideal as a crowd-pleasing side dish or a comforting main, this recipe comes together in just over an hour and serves six. Perfect for potlucks, holiday dinners, or weeknight meals, this easy-to-follow recipe guarantees a deliciously rich and hearty experience that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 8 oz chorizo sausage
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp sugar
- 3 eggs
- 2 cups frozen corn kernels, thawed
- 1 cup cornmeal
- 1 cup cheddar cheese, shredded
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 green onions, thinly sliced
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or similarly sized casserole dish.
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Break it up into crumbles as it cooks. Once done, transfer to a plate lined with paper towels to drain excess grease.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until it becomes lightly golden.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Simmer the mixture for 3-4 minutes, stirring constantly, until it thickens slightly.
Remove the saucepan from heat and stir in the sugar, salt, and black pepper. Allow the mixture to cool slightly before moving on.
In a large mixing bowl, beat the eggs until smooth. Gradually whisk in the cooled cream mixture until fully incorporated.
Stir in the corn kernels, cornmeal, cheddar cheese, baking powder, green onions, and cooked chorizo. Mix until evenly combined.
Pour the batter into the prepared baking dish, using a spatula to spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the pudding is golden brown on top and a knife inserted in the center comes out clean.
Let the pudding rest for 5-10 minutes before serving. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.0 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 252 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
