Sweet Corn and Chorizo Sausage Pudding

Nicole Hood — Sat, 15 Aug 2015 23:13:00 +0000

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!

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

Preheat the oven to 350 degrees.
Grease a 3 quart baking dish.
In a large saucepan, bring 2 cups of water to a boil.
Whisk in the cornmeal and reduce the heat to low.
Remove from heat and let cool slightly.
Stir in corn and simmer until thick, 2 to 3 minutes.
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 the baking dish.
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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