Chorizo Corn Pudding

Savor the irresistible combination of smoky, spiced chorizo and sweet corn in this decadent Chorizo Corn Pudding. This savory twist on a classic dish features a creamy base made with a luscious milk and heavy cream roux, laced with cheddar cheese, green onions, and wholesome cornmeal for a perfect balance of flavors and textures. The golden-baked casserole is studded with crispy crumbles of chorizo sausage, delivering bursts of bold flavor in every bite. Ideal as a crowd-pleasing side dish or a comforting main, this recipe comes together in just over an hour and serves six. Perfect for potlucks, holiday dinners, or weeknight meals, this easy-to-follow recipe guarantees a deliciously rich and hearty experience that will leave everyone asking for seconds!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 8 oz chorizo sausage
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 tbsp sugar
• 3 eggs
• 2 cups frozen corn kernels, thawed
• 1 cup cornmeal
• 1 cup cheddar cheese, shredded
• 1 tsp baking powder
• 1 tsp salt
• 0.5 tsp black pepper
• 2 green onions, thinly sliced

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or similarly sized casserole dish.

Step 2

In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Break it up into crumbles as it cooks. Once done, transfer to a plate lined with paper towels to drain excess grease.

Step 3

In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until it becomes lightly golden.

Step 4

Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Simmer the mixture for 3-4 minutes, stirring constantly, until it thickens slightly.

Step 5

Remove the saucepan from heat and stir in the sugar, salt, and black pepper. Allow the mixture to cool slightly before moving on.

Step 6

In a large mixing bowl, beat the eggs until smooth. Gradually whisk in the cooled cream mixture until fully incorporated.

Step 7

Stir in the corn kernels, cornmeal, cheddar cheese, baking powder, green onions, and cooked chorizo. Mix until evenly combined.

Step 8

Pour the batter into the prepared baking dish, using a spatula to spread it out evenly.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the pudding is golden brown on top and a knife inserted in the center comes out clean.

Step 10

Let the pudding rest for 5-10 minutes before serving. Garnish with additional green onions if desired.

Nutrition Facts

Serving size	(1926.7g)

Amount per serving	% Daily Value*
Calories	4348.4

Total Fat 279.9g	0%
Saturated Fat 142.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1240.2mg	0%
Sodium 8148.4mg	0%
Total Carbohydrate 304.1g	0%
Dietary Fiber 26.9g	0%
Total Sugars 76.1g
Protein 149.0g	0%

Vitamin D 361.7IU	0%
Calcium 1556.1mg	0%
Iron 17.3mg	0%
Potassium 2542.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 13.8%

Carbs: 28.1%