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Chili Chorizo Cornbread

Chili Chorizo Cornbread

Course Bread
Cuisine American
Keyword chili-chorizo-cornbread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 pieces
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
  • ½ cup whole milk
  • cup vegetable oil
  • ¼ 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 ½ 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.