| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons unsalted butter
- 7 ounces Mexican chorizo, removed from casing and crumbled
- 1/2 cup chopped Vidalia or sweet onion
- 1 clove garlic, grated on a rasp or finely minced
- 2 cups milk
- 1 cup buttermilk
- 3/4 cup cornmeal, such as Indian Head
- 3 large eggs, beaten
- 1 cup shredded Cheddar
- 1 cup shredded mozzarella
- 3/4 cup corn kernels (fresh, canned or frozen)
- 1/2 cup canned chopped tomatoes and green chiles, such as Ro*Tel
- 2 scallions, finely chopped (white and green parts)
Instructions
- Preheat the oven to 400 degrees F.
- For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
- For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
- In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it’s not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
- Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 409 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 106 mg |
| Sodium | 480 mg |
| Serving Size | 1 of 10 servings |
| Calories | 409 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 106 mg |
| Sodium | 480 mg |
Reviews
The family went crazy for this dish. I think I’d add more fresh corn next time and change the chilis from mild to hot (I used mild for my dad). Bravo.
Honestly, one of my favorite recipes I’ve ever made! Followed exactly and it turned out perfect. I used diced tomatoes with habeneros and hot chorizo because I love spice and it was amazing! Hopefully it stores well in the fridge…. but who knows, maybe I’ll eat it all in one night.
This recipe is delicious! We added a little salt to enhance the other flavors and it made it perfect. Excited to try it as leftovers!
Outstanding. We added a poached egg and loved every bite. Added a little cilantro, but otherwise followed the recipe. So, so good — tasted every element of the ingredients. A keeper for sure.
I really enjoyed this and so did my family. The texture is perfect!! I just wished that there was a meatless version.
I tried this yesterday after watching Sunny make this. I thought it was very good. I also like the fact that I keep most of these ingredients on hand. I made a few changes based on what I had: I used white cornmeal and I used our deer sausage (using the deer sausage helped me feel less guilty about the butter since it’s so lean). It turned out great! My fiance is a corn fanatic and he loved it! It does taste better the next day after the flavors have a chance to marry a little more. I would make it again and I might add a little more heat ( hot rotel) just because we’re lovers of spicy food.
We made this yesterday omitting the meat. We thought is was okay, I just reheated it for dinner and it was actually much better! Flavors and texture improved after sitting overnight. Very interesting dish.
This is delicious- flavorful and light tasting. Thank you Sunny! I used some Italian sausage that I needed to cook and it turned out great. Served with a few other vegetables as I did not think more meat or protein was needed.
Excellent! I couldn’t find chorizo, so substituted Italian sausage. I added some spices to make up for the loss of heat from the lack of chorizo, but followed the recipe exactly otherwise. YUM. Next time I think I’ll add some fresh spinach to the mix. Thanks Sunny! 🙂