Ingredients

The following ingredients have 4 Servings
  • 6 ounces beef chorizo sausage
  • 2 cup grated (mild cheddar cheese)
  • 1/2 cup onion (diced)
  • 2 cups self-rising corn meal
  • 1 cup buttermilk
  • 15.25 ounce can whole kernel corn (drained)
  • 2 large eggs (beaten)
  • 2 tablespoon vegetable oil

Instruction

  • Preheat oven to 400 degrees.
  • In a 10 inch skillet, cook chorizo until done, about 8 minutes on medium heat. Remove to a tray and drain.
  • Cook onion in the same pan 5 to 6 minutes on medium heat or until translucent and soft. Remove and drain.
  • Meanwhile, mix corn meal, buttermilk, corn and eggs. Stir until smooth.
  • Add vegetable oil to skillet (if needed, you may have enough fat in skillet from the chorizo)
  • *Pour half the cornbread mixture into skillet, top with the cooked chorizo, onions and cheese. Spoon the remaining half cornbread batter onto chorizo, onions and cheese and spread gently.
  • Bake 30 minutes or until golden brown on top.