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
- Yellow cornmeal
- All purpose flour
- Sugar
- Salt
- Baking Powder
- Whole Milk
- Eggs
- Vegetable Oil
- Salted Butter
- Ground Chorizo
- Creamed Corn
- Hot Honey
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
Don't like spanish 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 or dressing.
Don't like hot honey? Simply omit it.
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.
Check out these other recipes
Chorizo Cornbread
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 as well as the cheese. 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.
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