INGREDIENTS:

• 6 ounces beef chorizo sausage
• 2 cup grated, mild cheddar cheese
• ½ cup onion, diced
• 2 cups self rising corn meal
• 1 cup buttermilk
• 15.25 ounce can whole kernel corn, drained
• 2 large eggs, beaten
• 2 tablespoon vegetable oil

INSTRUCTIONS:

1. Preheat oven to 400 degrees.
2. In a 10 inch skillet, cook chorizo until done, about 8 minutes on medium heat. Remove to a tray and drain.
3. Cook onion in the same pan 5 to 6 minutes on medium heat or until translucent and soft. Remove and drain.
4. Meanwhile, mix corn meal, buttermilk, corn and eggs. Stir until smooth.
5. Add vegetable oil to skillet (if needed, you may have enough fat in skillet from the chorizo)
6. *Pour half the cornbread mixture into skillet, top with the cooked chorizo and onions. Spoon the remaining half cornbread batter onto chorizo and onions and spread gently.
7. Bake 30 minutes or until golden brown on top.

Notes:
*You don't have to layer the ingredients. You can mixture the cornbread with the meat and onions and bake.