Chroizo Cornbread Casserole

Jump to Recipe

Chorizo cornbread casserole-- an effortless, hearty meal that packs a flavor punch! This Mexican-inspired casserole combines traditional flavors and textures for an unforgettable entrée. Each bite offers a burst of smoky heat from the chorizo paired with the sweet cornbread.

white rectangular baking dish filled with cheesy cornbread with chorizo on marble table

Jump to:

Chorizo Cornbread Casserole
Ingredients
Handy Kitchen Tools
How to Make Chorizo Cornbread
Frequently Asked Questions
More Easy Recipes
Chroizo Cornbread Casserole

Chorizo Cornbread Casserole

This chorizo cornbread casserole is packed with flavor. It's made with chorizo, a spicy sausage, and cornbread, so it's sure to please your taste buds. And it's easy to make, so you can enjoy it any night of the week.

This casserole is the perfect comfort food. It's warm and hearty, and it will fill you up without weighing you down. Plus, it's packed with protein and fiber, so it's good for you too.

If you are looking for something a little simpler than the chorizo cornbread casserole, to go alongside a big bowl of chili, then you may prefer this cornbread casserole instead.

spatula lifting slice of cornbread out of baking dish

Ingredients

3 tablespoons olive oil (45ml)
1 bell pepper, chopped
1 red onion, chopped
½ pound chorizo, without casing (250g)
1 ⅔ cups cornmeal (270g)
2 ½ teaspoons baking powder (10g)
1 (15.5oz) can whole kernel corn, drained (441g)
1 ¾ cup buttermilk (420ml)
¼ cup vegetable oil (60ml)
¼ cup granulated sugar (50g)
1 ½ teaspoon salt (9g)
1 ½ cups shredded cheddar cheese (170g)
1 large egg

Handy Kitchen Tools

cheesy chorizo cornbread in white baking dish on marble table

How to Make Chorizo Cornbread

Video Instructions:

To make chorizo cornbread, you will start by preparing a baking dish by spraying it with non-stick spray or coating it with butter. Set this aside, then preheat the oven to 375°F/190°C. Drain the corn, chop the vegetables, and remove any casings from the chorizo before you start cooking, for convenience.

Next, heat the olive oil in a medium skillet over medium heat. Once hot, add in the chopped onions and bell peppers. Cook these, stirring regularly, for 8 to 10 minutes, or until they are softened.

onions and garlic in black skillet on hot plate

Then, add in the chorizo (out of casings) and cook it for another 8 to 10 minutes. Stir the sausage while it cooks making sure to it breaks up into small pieces.

raw chorizo being added to skillet of onions

In a large bowl, mix the cornmeal batter. Start by whisking the dry ingredients, cornmeal, baking powder, and salt together. Then, add in the egg, sugar, vegetable oil, and buttermilk. Whisk this mixture until it is smooth and combined with no lumps.

egg being stirred into cornbread batter in glass bowl

Once the batter is smooth, stir in the cooked chorizo and vegetables along with the drained whole-kernel corn and 1 cup of shredded cheese.

Stir until combined, then pour into the prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheese.

cheese on top of casserole in white baking dish

Bake for 30 to 35 minutes until it is golden brown on top and bubbling.

slice of cornbread on gray plate on white table

Frequently Asked Questions

What Goes in Chorizo Cornbread?

This is a simple casserole to make. It starts with chorizo, peppers, and onions. Then it is topped with a delicious homemade cornbread with cheese and whole kernel corn. A bit of cheese is both mixed into the batter as well as whole-kernel corn for more texture.

The cornbread batter includes cornmeal, salt, baking powder, sugar, egg, vegetable oil, and buttermilk.

What Is Chorizo?

When thinking of making a chorizo cornbread casserole, it is important to know what exactly goes into the dish. Chorizo is a type of spicy and flavorful pork sausage that originates from Spain and Mexico. It is made with smoked paprika, chili powder, garlic, oregano, and other spices. The sausage is usually sold in a casing, which needs to be removed before cooking.

Can I Use a Different Sausage?

Yes, you can use a different sausage. The chorizo has a nice southwest flavor that pairs perfectly with the cornbread, but any sausage, from ground Italian sausage or breakfast sausage to spicy andouille, will work. Just adjust the number of spices and seasonings according to the type of sausage you are using.

Can Cornbread Be Frozen?

Yes, cornbread can be frozen. To freeze it, wrap the cooled casserole in aluminum foil and place it in a freezer-safe container or bag. Make sure to label and date it so you know when it was frozen. The casserole should keep for up to 6 months.

To reheat, thaw the casserole overnight in the refrigerator and then heat it up in a 350 degree oven for about 20 minutes or until heated through.

You can also mix together and pour them into a disposable aluminum baking dish. Cover this and wrap, and then date and label to freeze before baking. You can thaw it overnight in the refrigerator and then bake it as directed.

cheesy chorizo cornbread in white baking dish on table by gray napkin

More Easy Recipes

Want more tasty sides to go with a main dish? Below are some of our favorites that work wonderfully right alongside this chorizo cornbread. Take a moment to check them out then bookmark your favorites. You can also print out the recipes or pin them to Pinterest to make soon!

Yield: 6

Chroizo Cornbread Casserole

Spice up your dinner with this delicious chorizo cornbread casserole. Made with cornmeal, spicy chorizo sausage, and creamy cheese, it's a satisfying and flavorful meal that's sure to please.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

3 tablespoons olive oil (45ml)
1 bell pepper, chopped
1 red onion, chopped
½ pound chorizo, without casing (250g)
1 ⅔ cups cornmeal (270g)
2 ½ teaspoons baking powder (10g)
1 (15.5oz) can whole kernel corn, drained (441g)
1 ¾ cup buttermilk (420ml)
¼ cup vegetable oil (60ml)
¼ cup granulated sugar (50g)
1 ½ teaspoon salt (9g)
1 ½ cups shredded cheddar cheese (170g)
1 large egg

Instructions

Preheat the oven to 375°F/190°C and spray a 9"x13" baking dish with non-stick spray then set it aside.
In a large skillet, add the olive oil over medium heat. Cook the onions and bell peppers until soft, stirring regularly, for around 8 to 10 minutes.
Then, add in the chorizo, without casing, and cook it for another 8 to 10 minutes, until it is cooked through. Make sure to break it up as it cooks.
While the chorizo cooks, in a large bowl whisk together the cornmeal, baking powder, and salt. Then, add in the egg, sugar, vegetable oil, and buttermilk to the dry mixture and whisk until it is smooth.
Now, add the cooked chorizo and vegetables, 1 cup of the cheese, and the drained corn to the cornmeal batter and stir until combined.
Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup of shredded cheese.
Bake for 30 to 35 minutes until golden brown and bubbling.