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Savory Corn Pudding with Chorizo

Onions, peppers, and chorizo sausage make up this delicious corn pudding.
Savory Corn Pudding with Chorizo

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1 TBSP unsalted butter
8 ounces chorizo sausage
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup frozen corn kernels
1 1/2 cups half-and-half
6 eggs
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp cayenne
6 ounces Monterey Jack cheese, shredded


1. Preheat oven to 350° F. Butter the inside of an 9x13 baking dish with the 1 TBSP of unsalted butter.

2. In a large pan brown the chorizo over medium heat until cooked through, about 5 minutes, breaking it up as it cooks.

3. Add the onion and bell peppers to the pan and cook, stirring occasionally, until the vegetables are softened, about 5 more minutes. Take the pan off the heat and set aside.

4. In a large bowl beat the eggs in with the half-and-half. Stir in the corn, salt, pepper, and cayenne until well combined.

5. Spoon the chorizo mixture into the buttered baking dish and spread evenly. Sprinkle the Monterey Jack cheese evenly on top of the chorizo mix then pour the egg mixture evenly over top of the cheese.

6. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow 5 minutes to cool before serving.

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Savory Corn Pudding with Chorizo

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