Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
bake:
30 mins at 350°
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

258 calories; total fat 13g; saturated fat 5g; cholesterol 78mg; sodium 929mg; carbohydrates 26g; fiber 2g; protein 10g.
Advertisement

Reviews

Advertisement