Hi Hazel,

Perhaps this bread is similar to the one you remember
from Cape Cod...

PAO CON CHORIZO (CHORIZO BREAD)

1/2 lb chorizo sausage, in bulk or casings removed
3 cups flour
1 cup shredded sharp cheddar cheese
3 green onions, sliced thin
3 tablespoons brown sugar
1 1/2 tablespoons baking powder
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 (8 ounce) package cream cheese, at room temp
1 cup milk
2 eggs
1/3 cup butter, melted
3/4 cup shredded sharp cheddar cheese (for topping)

Pre heat oven to 375 degrees F. Grease a cast iron skillet.

In a medium heavy skillet cook chorizo until done and slightly crisp. Drain thoroughly.

In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda; set aside.

In another large bowl beat cream cheese until smooth. Stir in milk. Add eggs one at a time beating well after each addition. Stir in melted butter and chorizo. Slowly add the flour mixture until just moist. Spoon into a greased cast iron skillet.

Bake for about 50 minutes. Tap the top of bread, and if it sounds hollow it's done. Top with cheese and bake for another 5-7 minutes. Remove and cool for 10 minutes. Turn out onto a rack and cool at least another 15 minutes before slicing.