ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Chorizo And White Corn Bread Pudding
(From Executive Chef Nick Sundberg)

Ingredients

2 teaspoons Oil

1 medium Onion, diced

1/2 pound Chorizo sausage, removed from its casing and crumbled

1 teaspoon Garlic

1 cup White corn

4 Eggs

2 cups Cream

4 1/2 ounces Mild green chilies, canned, chopped

4 cups French bread, torn into medium pieces

1 cup Pepper jack cheese, grated

 

Directions

Preheat the oven to 350. Heat the oil in a skillet. Add the onion and chorizo. Cook until the sausage has browned and the onion is soft. Add the garlic and corn and cook for 2 minutes longer. Allow this to cool slightly.

In a separate bowl, lightly beat the eggs. Stir in the cream and chilies. Toss together the sausage mix, egg mix and the bread. Allow this to sit for 15 minutes.

Pour into a lightly greased medium casserole dish. Bake uncovered for 45-50 minutes (or until firm and lightly browned).

Garnish with the cheese while hot. Serve warm.

Serve this savory side dish with grilled chicken.

Serves 4-6