Chorizo Cornbread

Spanish chorizo cornbread is the perfect addition to any meal. This chorizo cornbread is the perfect side dish to any meal, especially a holiday meal. This savory and slightly sweet corn bread recipe is is my favorite.

Why you'll love this cornbread recipe

• Perfect addition to Thanksgiving dinner. 
• Can be used to make chorizo cornbread stuffing or to elevate your thanksgiving dressing recipe.
• Can be made into cornbread muffins for breakfast on the run.
• Make this delicious cornbread ahead of time for your thanksgiving meal. 
• Use this cornbread with chorizo as a tasty substitute to english muffins for eggs benedict.

Ingredients needed for this corn bread recipe

Instructions on how to make this cornbread with chorizo recipe

Preheat your oven to 400 degrees. In a 9 inch cast iron skillet place your chorizo sausage and cook over medium-high heat. Once the chorizo is cooked, remove from the pan using a slotted spoon and place the chorizo over paper towels to drain excess fat. Reserve the residual chorizo grease from the cast iron skillet. 

Place the cast iron skillet in the preheated oven to warm up while you prepare the batter. No need to clean the cast iron skillet after cooking the chorizo because you'll be baking the cornbread in the very same skillet

In a medium bowl combine your AP flour, cornmeal, salt, baking powder, and sugar. Whisk to combine and set aside. 

In a large bowl, combine the eggs, sugar, creamed corn, milk and vegetable oil. Whisk to combine. Once well incorporated, slowly add in the dry ingredients into the wet mixture.  

Once the chorizo is room temperature, add it into the cornbread mixture and fold to combine. 

Remove the cast iron skillet from the oven and pour the reserved chorizo grease back into the skillet. Try to coat the entire inside of the pan with the grease using a brush. 

Pour the batter into the prepared skillet and and place in the oven for 25 minutes or until a wooden toothpick comes out clean when inserting in the center for the cornbread.

While the corn-bread is baking prepare your hot honey butter. In a microwave safe bowl, place the butter and honey in the microwave for 30 seconds to one minute. Mix to combine and microwave another 30 seconds until well combined.

Once the cornbread is removed from the oven, pour the warm honey butter over the top of the cornbread

Serve warm.

Variations and substitutions for this chorizo filled corn bread 

Chorizo:

• Use Italian sausage (spicy or mild) for a different flavor profile with similar texture
• Substitute with crumbled bacon for a smoky, salty twist
• Try ground beef or turkey seasoned with taco seasoning for a milder option
• Use plant-based chorizo or soy chorizo for a vegetarian version
• Swap with andouille sausage for Cajun-inspired cornbread
• Omit meat entirely and add extra cheese for a simple cheesy cornbread

Cornmeal:

• Use medium or coarse-ground cornmeal for more texture and crunch
• Substitute half the cornmeal with masa harina for authentic Mexican corn flavor
• Use fine-ground cornmeal for a more cake-like, tender crumb

Butter:

• Use melted coconut oil for a dairy-free option
• Substitute with vegetable oil or canola oil (though you'll lose some flavor)
• Try bacon grease for extra smoky, savory depth

Whole Milk:

• Use buttermilk for extra tang and tenderness (it will make the cornbread more tender and flavorful)
• Substitute with half-and-half or heavy cream for richer, more decadent cornbread
• Try dairy-free milk (almond, oat, soy) for a dairy-free version
• Use evaporated milk for extra richness without adding fat
• Swap with plain yogurt thinned with a little water for added moisture and tang

Storage for this cornbread recipe

Refrigerator Storage (Recommended):

For best texture, let refrigerated cornbread come to room temperature for 10 minutes before reheating.

Store cheddar chorizo cornbread in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5-7 days.

The chorizo makes refrigeration the safer option to prevent spoilage.

Before serving, reheat individual slices in the microwave for 15-20 seconds or warm the whole pan covered with foil in a 350°F oven for 10-15 minutes

Check out these other recipes

Print Recipe

Chorizo Cornbread

Cornbread made with spanish chorizo for a delicious savory spin on traditional cornbread

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: American

Servings: 8

Calories: 429kcal

Author: Cari

Ingredients

• 1 cups yellow cornmeal
• 1 cups all purpose flour
• 1 cup creamed corn
• 1 tablespoon baking powder
• ½ teaspoon of salt
• ½ cup granulated sugar
• 1 eggs
• 1 cup milk
• ¼ cup vegetable oil
• 3 tablespoons chorizo grease
• 9 oz package of ground chorizo

Instructions

• Preheat your oven to 400 degrees. In a 9 inch cast iron skillet place your chorizo sausage and cook over medium-high heat. Once the chorizo is cooked, remove from the pan using a slotted spoon and place the chorizo over paper towels to drain excess fat. Reserve 3 tablespoons of residual chorizo grease from the cast iron skillet.
• Place the cast iron skillet with the 3 tablespoons of reserved grease in the preheated oven to warm up while you prepare the batter. No need to clean the cast iron skillet after cooking the chorizo because you'll be baking the cornbread in the very same skillet
• In a medium bowl combine your AP flour, cornmeal, salt, baking powder, and sugar. Whisk to combine and set aside.
• In a large bowl, combine the eggs, sugar, creamed corn, milk and vegetable oil. Whisk to combine. Once well incorporated, slowly add in the dry ingredients into the wet mixture.
• Once the chorizo is room temperature, add it into the cornbread mixture. Fold to combine.
• Remove the cast iron skillet from the oven and pour the reserved chorizo grease back into the skillet. Try to coat the entire inside of the pan with the grease using a brush.
• Pour the batter into the prepared skillet and and place in the oven for 22 minutes or until a wooden toothpick comes out clean when inserting in the center for the cornbread.
• While the corn-bread is baking prepare your hot honey butter. In a microwave safe bowl, place the butter and honey in the microwave for 30 seconds to one minute. Mix to combine and microwave another 30 seconds until well combined.
• Once the cornbread is removed from the oven, pour the warm honey butter over the top of the cornbread
• Serve warm.

Notes

Variations and substitutions for this chorizo filled corn bread 

Don't like chorizo? Swap it out for bacon or mexican chorizo

Don't have yellow cornmeal? You can use white cornmeal, just keep in mind that the flavor might change slightly. 

Don't have a cast iron skillet? Feel free to use an 8x8 baking pan, casserole dish or oven safe large skillet

Want to add some spice to this cornbread with chorizo recipe? Add some chopped jalapeno peppers or habaneros

Swap this cornbread for your favorite cornbread stuffing

Storage for this cornbread recipe

Place any leftover cornbread in an airtight container for upto three days. Warm up in the microwave or toaster oven.