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1
Preheat the oven to 400 degrees F.
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2
For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic.
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3
Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
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4
For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal.
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5
Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners.
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6
When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
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7
In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture.
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8
Whisk vigorously to combine and then feel the outside of the bowl.
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9
If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture.
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10
Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously.
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11
Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
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12
Bake until the edges are golden brown and the center is set, 35 to 40 minutes.
