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Spoon Bread with Chorizo
Category: Breads
Serves: 8
Rating:
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Ingredients:
3 T. butter,plus more for dish 1 medium onion cut into 1/2” dice 5 oz. chorizo, cut into 1/2” dice 1 c. white cornmeal 1-1/2 c. corn kernel 1-1/2 t. coarse salt 5 large eggs 1-1/2 c. heavy cream
Directions:
Heat 2 T. butter in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 4 minutes. Add chorizo, and sauté until onion is soft and chorizo is lightly browned, about 4 minutes more. Drain excess fat and transfer mixture to a medium bowl. Set aside to cool. Heat oven to 350°. Bring 2 c. of water to a boil in a small saucepan. Slowly pour in cornmeal, stirring constantly. Reduce heat to medium low and cook until thickened, about 2 minutes. Add to sausage mixture. Stir in corn kernels, salt, and the remaining 1 T. butter, and combine well. In a separate bowl, whisk together eggs and cream. Stir into the sausage mixture until well incorporated. Pour into a buttered 2-quart soufflé dish. Bake until set and top is golden brown, about 1 hour.