Chorizo Corn Pudding - cooking recipe

Ingredients

8 ounces chorizo sausage, casings removed
1 1/2 cups frozen corn kernels, thawed, drained
1 1/2 cups shredded monterey jack cheese (about 6 oz.)
1 1/2 cups sour cream
1 cup milk
6 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup cornmeal
3 tablespoons minced fresh green chilies or 3 tablespoons canned mild green chilies
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Heat oven to 375 degrees. Butter 2-quart souffle dish.
Lightly brown chorizo in medium skillet over medium heat, about 5 minutes. Drain on paper towels.
Stir corn, cheese, sour cream, and milk together in large mixing bowl. Stir in remaining ingredients and chorizo. Pour into prepared dish.
Bake until skewer inserted into center comes out clean, about 1-1/4 hours.