CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
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Molly Brown
[email protected]I loved this recipe! It was easy to follow and the results were amazing. I will definitely be making this again.
Jam Nasir
[email protected]This dish was delicious! The corn custard was creamy and flavorful, and the chorizo and mushrooms added a nice savory touch. I would definitely recommend this recipe.
Fern star
[email protected]This recipe was a hit! Everyone loved the unique combination of flavors. I will definitely be making this again.
yetunde peter
[email protected]This was a great dish. The corn custard was light and fluffy, and the chorizo and mushrooms were cooked to perfection. I would definitely recommend this recipe.
BROWN LION
[email protected]I loved this recipe! The corn custard was so creamy and flavorful, and the chorizo and mushrooms added a nice savory touch. I will definitely be making this again.
Abdulrahman Sabit
[email protected]This recipe was easy to follow and the results were amazing. The corn custard was creamy and flavorful, and the chorizo and mushrooms added a nice savory touch. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-ma
Giriraj Sharma
[email protected]This corn custard was delicious! I used a mild chorizo and the flavor was perfect. The mushrooms added a nice earthy flavor. I served this with a side of roasted vegetables and it was a perfect meal.
Jennifer Gwartney
[email protected]I made this recipe for a brunch party and it was a huge success. Everyone loved the unique combination of flavors. I will definitely be making this again.
Sherita Finney
[email protected]This was a great recipe! The corn custard was light and fluffy, and the chorizo and mushrooms were cooked to perfection. I served this with a side salad and it was a perfect meal.
Frank Patania
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. The corn custard was creamy and flavorful, and the chorizo and mushrooms added a nice savory touch. I would definitely recommend this recipe.
Francesca Marshall
[email protected]This corn custard was a hit! The chorizo and mushrooms added so much flavor and depth. I will definitely be making this again.