½canSweet Creamed Corn/ add more if you think your consistency needs it
PrePackage Cornbread Recipe
24ozCornbread Mix/ 4 Store-bought packages
1TablespoonBacon Grease/ room temperature
1 ⅓cupHalf & Half
1canSweet Creamed Corn/ 14.75oz size
Special Select Ingredients
1cupMexican Cheese Blend/ Or your favorite cheese
4Green Onions/ Sliced Thin
The Mixing Order
Mix together the cream corn, eggs, and half & half in a large bowl. Do it in 3 stages, mix in the dry cornbread mix/ingredients with the wet ingredients. Be sure to combine well and to remove any lumps.
Using a cast-iron skillet, place a skillet into a preheated oven at 425 degrees for 10 minutes.
Once out of the oven add a few tablespoons of oil like canola oil and coat the skillet. Remove leftover oil and discard. Pour in half of the cornbread batter and smooth out making one level layer. Add sliced green onion all over the cornbread layer, then add chorizo and cover with the Mexican cheese blend.Make sure the chorizo is spread out evenly, like special pockets of deliciousness. Don't overdo it.
Add remaining cornbread batter and cover. Pat down the cornbread to remove any air pockets with a spatula. Add one last layer of cheese. This will give a nice presentation layer once out of the oven.
Bake at 425 degrees for about 20 minutes or until a toothpick will come out of the cornbread cleanly.