Instructions: Heat 2 tablespoons butter in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until softened, about 4 minutes. Add chorizo, and saute until onion is soft and chorizo is lightly browned, about 4 minutes more. Drain excess fat, and transfer mixture to a medium bowl. Set aside to cool.

Heat oven to 350 degrees.

Bring 2 cups of water to a boil in a small saucepan. Slowly pour in cornmeal, stirring constantly. Reduce heat to medium-low, and cook until thickened, about 2 minutes. Add to sausage mixture. Stir in corn kernels, salt and the remaining 1 tablespoon butter, and combine well.

In separate bowl, whisk together eggs and cream. Stir into the sausage mixture until well incorporated. Pour into a buttered 2-quart souffle dish or deep pie dish. Bake until set and top is golden brown, about 1 hour.

Serve hot or at room temperature. To reheat, cover with foil, and place in oven at 350 degrees until heated through, 15 to 20 minutes.

This recipe yields 8 servings.

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