- 1 package Bean’s Chicken Chorizo Sausage, sliced thin
- 8 oz Philadelphia cream cheese, softened
- ½ cup cornmeal
- 3 tablespoons sugar
- 1 can (15 oz) Green Giant whole kernel corn, drained
- 4 eggs
- 2 cups Shredded Cheddar Cheese
- 6 scallions, sliced
- ½ jalapeno pepper, seeded & minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat oven to 375°. Beat together cream cheese, cornmeal & sugar until smooth. Beat in eggs, one at a time. Stir in 1 cup cheese and remaining ingredients. Pour half of mixture into greased 2-quart casserole. Cover with ½ of sausage. Pour remaining egg mixture over, add the rest of the sausage and top with remaining cheese. Bake about 30 minutes until light golden and set. Let cool 5 minutes before serving. Serves 4-6.