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1 1/2 lbs. cornbread sliced 1/2" thick
1 c. diced dry cured (Spanish style) chorizo
8 oz. Monterey Jack cheese, grated (about 2 cups)
4.5-oz. can green chilies, drained
1 c. frozen corn
2 scallions, green parts only, thinly sliced
1 large plum tomato, thinly sliced
7 large eggs
2 tsp. salt
1/2 tsp. pepper
3 1/2 c. milk
kosher salt and fresh ground pepper

Arrange half the cornbread in a 9 x 13 dish in even layer, filling
in with crumbs. Scatter half the chorizo on top, followed by half
the cheese. Spoon half the green chilies evenly across the top,
followed by half the corn. Repeat layers. Top with scallions and
then tomato slices. Beat eggs with salt and pepper; stir in milk.
Carefully pour over layered ingredients in three batches, letting
liquid flood into bottom of baking dish between batches. Cover and
refrigerate overnight.

Preheat oven to 375. Uncover baking dish and let stand at room
temperature about 30 minutes. Bake until puffed and golden brown,
about 1 hour and 20 minutes. Let stand 20 minutes before serving.

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