I made this pie while fasting from bleeding animal products (per Greek Orthodox Lenten standards). It's vegan, but can be made non vegan since I used faux bleeding animal products like soyrizo and vegan mozzarella cheese. Ideally, I would have used Oaxaca cheese, but I have yet to find a vegan version of this Mexican stringy cheese so I used vegan mozzarella. If you are not vegan or fasting then use Oaxaca! The contrast of heat from the chorizo and sweet from the cornbread deemed worthy of a blog post although my (non) food porn photography may not support it. I promise, this tastes way better than it looks in my pictures. I blame Portland for its un-sunny weather giving me bad lighting and myself for not buying one of those super cool backdrop stands.
Vegan (or not) Chorizo and Kale Cornbread Pie
1 cup kale, shredded
1/2 link soyrizo (or regular chorizo)
10 oz vegan (or not) mozzarella/Oaxaca cheese, shredded
1 1/2 cups corn meal or cornbread mix
1 egg (optional)
1/4 cup corn oil