Baked Chorizo & Corn Pudding

Preheat oven to 350ºF

Ingredients

½ lb. chorizo, removed from casing
2 cups corn
¼ lb. Manchego cheese, cubed
1 cup sour cream
1 poblano pepper, diced
1 yellow onion, diced
1 stick melted butter
1 Tbsp. melted butter
2 eggs
½ cup masa harina
1 pint grape tomatoes, halved
1 tsp. marjoram, chopped
¼ tsp. baking powder
2 Tbsp. olive oil
salt & pepper

Method

Heat 1 Tbsp. olive oil in a sauté pan over medium heat. Add Chorizo and cook almost all of the way through. Remove from pan and set aside. Add onions and cook until golden brown. Remove onions and set aside. Reserve pan for later. Cut Chorizo into small pieces and mix with onion and poblano. Coat a baking dish with 1 Tbsp. melted butter.

Put remaining butter, sour cream and eggs, corn, salt, and baking powder into a blender. Pulse until smooth. Pour into a mixing bowl. Whisk in the masa, fold in chorizo mixture and cheese. Pour into baking dish and place into oven. Bake until golden brown and set in the middle, about 30-35 minutes. Let sit for 10 minutes.

Meanwhile, add 1 Tbsp. olive oil to the reserved sauté pan. Add garlic and lightly brown. Add tomatoes and cook until tomatoes melt and form a sauce, about 10-13 minutes. Add marjoram, salt and pepper. Cut pudding into squares. Put on plates, put a spoonful of tomatoes on top. Great with a salad or as an appetizer, entrée or side dish.