2cupsgrated smoked gouda cheese or sharp cheddar cheese
½teaspoonsmoked paprika
½tsp dry oregano
Cornbread layers
28.5 oz boxes Jiffy cornbread mix
114.75 oz can creamed corn
1cupfrozen corn
2large eggs, beaten
½cupsour cream
Instructions
Preheat oven to 375 degrees. 2. Heat a cast iron skillet or oven safe skillet over medium heat. 3. Add oil and onions, and season with salt and pepper. Cook onions, stirring occasionally for 6-8 minutes, until softened. 4. Add the chorizo and cook, breaking up as you go for4-5 minutes until cooked through and browned. 5. Add the smoked paprika, oregano and garlic and cook 1 minute, until just fragrant. 6. Add the can of diced green chilis and stir to combine. 7. Turn off the heat and set aside. 8. To a large mixing bowl, add the cornbread ingredients, and stir well to combine. 9. Transfer cooked meat mixture to a small bowl. 10. Layer half of the cornbread mixture into the skillet, and layer the meat mixture over top of the cornbread layer. 11. Layer on 1 cup of cheese, then the remaining half of the cornbread mixture. Smooth cornbread over top in an even layer with a spatula or spoon. 12. Top with remaining 1 cup of cheese. 13. Bake for 20 minutes, or until cornbread layer is set and lightly golden brown. 14. Allow to cool at least 10 minutes before serving. 15. Serve with lime, cilantro, sour cream,, hot sauce, guacamole or avocado slices.