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Chili Chorizo Cornbread

This Chili Chorizo Cornbread is so moist and tender, infused with flavor and a pleasing texture to boot.  The delicate texture comes from using sour cream and cream style corn in the batter along with green chiles and cooked chorizo sausage for flavor. The result is rich and hearty making a perfect companion to pinto beans, fresh from the garden green beans, or a bowl of soup during cooler weather.

Chili Chorizo Cornbread

Easy Chili Chorizo Cornbread Recipe

When cornbread comes up in conversation it tends to always end in debate. I’ve heard some people say that “real” Southern cornbread doesn’t have any flour in it. That’s simply not true. Cornbread recipes like any other recipes that have been handed down, usually have the same ingredients as your Mother used and her Mother taught her to use. In my cookbook what Momma says is always right. The same goes for the great debate of sweet versus savory. I like cornbread both ways and would never tell someone they’re making it “wrong” simply because it’s not my preference. Be it baked in a pan,  skillet or in the form of muffins, it’s a win for me.

baked cornbread pieces on a skillet

How to Make the Best Chili Chorizo Cornbread Recipe

My Dad has always loved crumbling cornbread in cold buttermilk at the end of his meal. His opinion was that savory is best. To this day sweet cornbread isn’t his favorite although he has warmed considerably to the idea.  I must say I don’t think I’ve ever seen a biscuit or a piece cornbread that I didn’t like. Unless it happened to be incredibly dry and you and I both know that’s never good. I think cornbread itself is such a wonderful starting point to turn something inexpensive and simple into something truly special like this chili chorizo cornbread. It doesn’t matter how you make it, cornbread is here to stay as one of the two most famous house breads of the South.

  • Ingredients you’ll need to make homemade Chili Chorizo Cornbread: 1/2 pound chorizo sausage cooked and crumbled. white self rising cornmeal, cream style corn, sour cream, whole milk or buttermilk, sugar, sharp cheddar cheese, chopped green  chiles, large eggs and 4 green onions.
  • Kitchen gadgets you’ll need: A skillet to cook the chorizo, mixing bowls, a whisk, measuring cups and spoons, a sharp knife and cutting board, a cheese grater and a 9 x 9 inch baking dish.
  • The green chiles in this cornbread are canned and easily found in the Hispanic foods section of the grocery store. You can use hot or mild to your personal taste. You can also use fire roasted green chiles.
  • This cornbread can be made with pepper jack cheese, colby-jack, colby cheese or any other cheese that you have on hand. A sharp cheddar will hold up best to the robust flavor and spice of the chorizo.
  • Store leftover Chili Chorizo Cornbread chilled in the refrigerator for up to 3 days. Reheat gently in the microwave.
Chili Chorizo Cornbread

More Southern Style Cornbread Recipes to Make

Cornbread comes in many shapes and forms the sky’s the limit with flavor variations and mix-ins. When you think of traditional cornbread although delicious, the texture isn’t quite as soft as this Chili Chorizo Cornbread. More cornbread recipes you may also like to try:

baked pieces of Chili Chorizo Cornbread

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Helpful Kitchen Items:

Chili Chorizo Cornbread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Bread
Cuisine: American
Keyword: chili-chorizo-cornbread
Servings: 9 pieces
Calories: 407kcal
Author: Melissa Sperka


  • 8 oz chorizo sausage cooked and crumbled
  • 2 cup white self-rising cornmeal i.e. Martha White
  • 1 14-oz can cream style corn
  • 8 oz sour cream
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 4-oz can green chilies drained
  • 2 large eggs
  • 4 green onion thinly sliced
  • 2 cup shredded sharp cheddar cheese divided


  • Preheat the oven to 375°F. Butter a 9 x 9 inch baking dish. Set aside.
  • Whisk together the cornmeal, cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
  • Mix in cooked and crumbled chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onion by hand.
  • Pour into the baking dish and sprinkle the top with the remaining cheese.
  • Bake for 45 minutes until a toothpick inserted into the center show moist crumbs. Cut into squares and serve.


Serving: 1serving | Calories: 407kcal | Carbohydrates: 35g | Protein: 15g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 567mg | Potassium: 238mg | Fiber: 3g | Sugar: 7g | Vitamin A: 589IU | Vitamin C: 6mg | Calcium: 248mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. I don’t live in the south and don’t have access to self rising flour. Would I just add baking powder and if so how much?

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