Directions

1. Thaw guacamole according to package instructions. Set aside for service.
2. Combine corn muffin mix, 8 eggs, milk and corn and jalapeño blend in a large bowl.
3. For each serving, heat 1 fl. oz. of oil in a large skillet over medium heat. Add three individual 1/3 cup scoops of batter to the pan. Cook until golden brown, about 3 minutes on each side.
4. Meanwhile, fry 1 egg. For service, place 3 cakes on a plate and top with 2 oz. of warm chorizo, 1 oz. of guacamole, and top with the fried egg.