Mexican Recipes from www.EagleKnights.com

Spoon Bread with Chorizo

   This spicy version of traditional cornmeal pudding is equally delicious whether served hot or at room temperature -- so you can reheat it or not, depending on oven space.

   3 tablespoons unsalted butter, plus more for dish
   1 medium onion, cut into 1/2-inch dice
   5 ounces chorizo (a peppery pork sausage), cut into 1/2-inch dice
   2 cups water
   1 cup white cornmeal
   1 1/2 cups corn kernels, cut from 2 large ears corn, or frozen
   1 1/2 teaspoons coarse salt
   5 large eggs
   1 1/2 cups heavy cream

   Heat 2 tablespoons butter in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 4 minutes. Add chorizo, and saute until onion is soft and chorizo is lightly browned, about 4 minutes more. Drain excess fat, and transfer mixture to a medium bowl. Set aside to cool.
  
 Heat oven to 350 degrees Fahrenheit. Bring 2 cups of water to a boil in a small saucepan. Slowly pour in cornmeal, stirring constantly. Reduce heat to medium-low, and cook until thickened, about 2 minutes. Add to sausage mixture. Stir in corn kernels, salt and the remaining 1 tablespoon butter, and combine well.
   
In separate bowl, whisk together eggs and cream. Stir into the sausage mixture until well incorporated. Pour into a buttered 2-quart soufflé dish or deep pie dish. Bake until set and top is golden brown, about 1 hour.
   
Serve hot or at room temperature. To reheat, cover with foil, and place in oven at 350 degrees Fahrenheit until heated through, 15 to 20 minutes. (Serves 8)