August 15, 2015

Sweet Corn and Chorizo Sausage Pudding

Southern Corn & Sausage Casserole
Baked Corn Pudding is a tasty Southern specialty but I had never had one quite like this. This recipe, from the cookbook Southern Cooking for Company, features sweet corn, onion, and spicy Chorizo sausage baked in a fluffy custard. It makes a delicious meal on it's own or serve a square of it as a tasty side dish! 


Ingredients:

Make 8-10 servings
  • 2 cups water
  •  1 cup white cornmeal
  • 1 1/2 cups fresh or frozen corn kernels (I used frozen Southwestern corn with peppers)
  • 1 medium onion, chopped (I used 1/2 a Vidalia onion)
  • 5 ounces Chorizo or other sausage, chopped (I used 2 Chorizo links, crumbled)
  • 5 large eggs, beaten
  • 1 1/2 cups heavy cream
  • 1/2 tsp salt

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grease a 3 quart baking dish.
  3. In a large saucepan, bring 2 cups of water to a boil. 
  4. Whisk in the cornmeal and reduce the heat to low.
  5. Remove from heat and let cool slightly.
  6. Stir in corn and simmer until thick, 2 to 3 minutes.
  7. Place the onion and Chorizo in a medium skillet and stir over medium heat until the onion is tender, about 5 minutes. Add to the cornmeal mixture.
  8. In a medium bowl, mix the eggs and cream. Stir into the cornmeal mixture and add the salt. 
  9. Pour into the baking dish.
  10. Bake for 50 minutes to 1 hour, until set. 
Recipe adapted from Southern Cooking for Company by Nicki P. Wood. 
In a large saucepan, bring 2 cups of water to a boil. 
Whisk in the cornmeal and reduce the heat to low.
Stir in corn (I used Southwester corn with peppers) 
and simmer until thick, 2 to 3 minutes.
 You can choose any sausage or onion for this recipe
 but I chose spicy Chorizo and sweet Vidalia onion.
I remove the sausage from the casing and crumbled it. 
 You can also slice the sausage instead.
Place the onion and Chorizo in a medium skillet 
and stir over medium heat until the onion is tender, about 5 minutes. 
Add to the cornmeal mixture.
In a medium bowl, mix the eggs and cream. 
 Stir into the cornmeal mixture and add the salt. 
Pour into a greased 3 quart baking dish or use 
an 8X8 baking dish and a smaller pie dish like me.
 Bake at 350 degrees for approx 50 minutes.
If using a smaller dish shorten time starting at 30 minutes and check doneness by inserting a toothpick in the center. When the pick comes out clean and the pudding is set, it is done.
  Serve hot as a side dish as I did with chicken or as a meal on it's own!

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