Chile and Chorizo Cornbread Recipe

Name: Chile and Chorizo Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Chorizo, removed from casing; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs, lightly beaten; 1 cup sour cream or yogurt; 1 (8-ounce) can creamed corn; 4 fresh Anaheim chiles, fire-roasted, peeled, and chopped; 1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped; 2 cups grated sharp Cheddar cheese

Servings: persons

1/2 pound Chorizo, removed from casing
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup sour cream or yogurt
1 (8-ounce) can creamed corn
4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green chiles chopped
2 cups grated sharp Cheddar cheese

1
Preheat the oven to 350.
2
Crumble and fry the Chorizo in a heavy skillet over medium-high heat for 5 minutes to render some of the fat.
3
Put the sausage meat and 3 tablespoons of the fat in a large bowl.
4
Add the cornmeal, baking powder, salt, eggs, sour cream, corn, chiles, and 1 1/4 cps of the cheese.
5
Mix all ingredients thoroughly.
6
Generously butter a 1 1/2 quart casserole, 9 by 9-inch baking dish, or 10-inch heavy skillet.
7
Spoon in the cornbread batter.
8
Sprinkle the top with the remaining 3/4 cup cheese.
9
Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful.
10
Serve hot.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound Chorizo, removed from casing, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Chile and Chorizo Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile and Chorizo Cornbread

How did you like this recipe?

Frequently Asked Questions