Tex-Mex Spoonbread

Ingredients:

Chorizo

• 2 tablespoons unsalted butter
• 220g raw Mexican chorizo, casings removed and crumbled
• 1/2 cup chopped sweet onion, such as Vidalia
• 1 clove of garlic, grated

Cornbread

• 2 cups of milk
• 1 cup of sour milk or kefir
• 3/4 cup cornmeal, such as Indian Head
• 3 large eggs, beaten
• 1 cup grated cheddar
• 1 tbsp. grated mozzarella
• 3/4 cup corn kernels (fresh, canned, or frozen)
• 0.5 cups canned chopped tomatoes with chili pepper
• 2 green onions, finely chopped

Preparation:

1. Preheat oven to 200°C.
2. Chorizo:
   
   In a large cast-iron skillet over medium heat, melt the butter and add the chorizo, onion, and garlic. Cook, stirring occasionally to prevent the onion from browning, until the chorizo ​​is cooked through and resembles ground meat, about 10 minutes.
3. Cornbread:
   
   Add milk, buttermilk, and cornflour to the pan with the chorizo. Bring to a boil, stirring to prevent the cornflour from clumping or sticking to the corners. When the liquid begins to thicken, turn off the heat and continue stirring until the mixture reaches the consistency of thin cornmeal.
4. In a medium bowl, beat the eggs, very slowly adding a little of the cornmeal mixture. Whisk vigorously to combine, then touch the bowl. If it's not warm, add a little more cornmeal mixture, whisking continuously; continue adding the cornmeal mixture until the bowl is very warm.
5. Then, in reverse order, gradually fold the egg mixture into the corn mixture, whisking vigorously. Add the cheddar, mozzarella, corn, chopped tomatoes with chili, and green onions to the pan and stir.
6. Bake until edges are golden brown and centers are set, 35 to 40 minutes.