ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Spoon Bread with Chorizo Sausage
(Adapted from Detroit News Lifestyles Section)

Ingredients

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

Directions

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.

Serves 8