Heat oven to 350°. Heat a large skillet
over medium heat. Add chorizo; sauté
5 minutes, stirring occasionally. Add
butter; melt. Stir in garlic; cook 2
minutes. Raise heat to medium-high and
stir in corn; sauté 3 minutes. Mix in
oregano and 1/4 tsp each of the salt and
pepper. Set aside.
In a large bowl, beat eggs, chicken broth,
remaining 1/2 tsp salt and remaining
1/8 tsp pepper. Stir in scallions and
chorizo-corn mixture. Gently fold in
cornbread until just combined.
Coat an 8 x 8-inch baking dish with
nonstick cooking spray. Transfer
mixture to dish and bake, uncovered, at
350° for 30 minutes, until top is toasted.