This Chili Chorizo Cornbread is so moist and tender, infused with flavor and a pleasing texture to boot. When you think of traditional cornbread although delicious, the texture isn’t quite as soft as this Chili Chorizo Cornbread. The delicate texture comes from using sour cream and an entire can of cream style corn in the batter along with green chilis and cooked chorizo for flavor. Rich and hearty it makes a perfect companion to pinto beans, fresh from the garden green beans, or a bowl of soup during cooler weather.
The Heated Cornbread Debate
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.
My Dad’s Retro Use For Cornbread
My Daddy loved to crumble cornbread in cold buttermilk at the end of our meal and because of that for him it simply had to be savory. 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.
If you love Cornbread here are some other recipes in the MSSK Recipe Index you may enjoy
- Skillet Honey Cornbread
- Stuffed Mexican Cornbread
- Skillet Zucchini Cornbread
- Cornbread and Sausage Quiche
What do I love about Cornbread?
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. Variety is the spice of life, yes? 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.
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Helpful Kitchen Items:
Chili Chorizo Cornbread
- 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 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.