RECIPE FROM "SANDY'S
Spoon Bread with Chorizo Sausage
(Adapted from Detroit News Lifestyles Section)
3 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/2-diced pieces
5 ounces Chorizo (a peppery pork sausage), cut into 1/2-inch diced pieces
2 cups water
1 cup white cornmeal
1-1/2 cups frozen corn
1-1/2 teaspoons salt
5 large eggs
1-1/2 cups heavy cream
Heat oven to 350 degrees.
Heat 2 tablespoons butter in 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 to a medium bowl. Set aside to cool.
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 nixture. Stir in corn, salt and the remaining 1 tablespoon butter and combine well.
In separate bowl, whisk together eggs and cream. Stir into the sausage nixture until well incorporated. Pour into a buttered 2-quart souffle dish or a 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 until just heated through (15 to 20 minutes.