Chili Chorizo Cornbread

This easy Chili Chorizo Cornbread is moist, tender, and full of rich, savory flavor.

Course Bread

Cuisine American

Keyword chili-chorizo-cornbread

Prep Time 15

Cook Time 45

Total Time 1

Servings pieces

Calories 407kcal

Author Melissa Sperka

In a large skillet cook chorizo over medium-high heat until no pink remains. Drain excess grease from pan.
Preheat the oven to 375°F. Brush a 9x9-inch baking dish or skillet with softened butter. Set aside. (around 2 teaspoons)
In a large bowl, whisk together the cornmeal, paprika and garlic powder.
To the bowl add cream corn. sour cream, milk, vegetable oil, sugar, green chilies and eggs.
Stir in cooked chorizo sausage, 1 1/2 cup shredded cheddar cheese, and green onions by hand.
Pour cornbread batter into the prepared baking dish and sprinkle the top with the remaining cheddar cheese.
Transfer to oven and bake for 45 minutes OR until a toothpick inserted into the center show moist crumbs.
Slice into squares and serve.

Cornmeal - I've used both white self rising cornbread and classic yellow self rising cornbread in this recipe and both are delicious. You could also use a combination of the two.
Green Chiles - 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.
Spices - You could add onion powder or use granulated garlic to amp up the flavor.
Cheese - 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.
Sausage - You could make this recipe using spicy breakfast sausage or Italian sausage.