Recipe

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• 8 oz chorizo sausage, thinly sliced
• 6 oz cream cheese, softened
• 1/2 cup cornmeal
• 3 tbsp sugar
• 4 eggs
• 1 (12 oz) can corn kernels, drained (or 1 1/2 cups fresh or frozen )
• 1 1/2 cups shredded old cheddar cheese
• 6 green onions, sliced
• 1/2 jalapeno pepper, seeded and minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper

• 1 Preheat oven to 375ºF (190ºC).
• 2 In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.
• 3 Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
• 4 Beat in eggs, 1 at a time, beating until smooth after each addition.
• 5 Stir in corn, 1 cup of the cheese, onions, jalapeno pepper, oregano, salt and pepper.
• 6 Pour half of the egg mixture into greased 8-cup (2 L) casserole.
• 7 Cover with three-quarters of the sausage.
• 8 Pour remaining egg mixture over top.
• 9 Sprinkle with remaining sausage and cheese.
• 10 Bake in oven for about 30 minutes or until light golden and set.
• 11 Let cool for 5 minutes.