Name: Mexican Chorizo Cornbread Casserole Recipe
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 tablespoon avocado oil or canola oil — a neutral oil works best so you don’t overpower the spices. I like avocado oil for its mild flavor and higher smoke point.; 1 lb about 450 g uncooked ground Mexican chorizo sausage — delivers bold seasoning and rich, savory flavor. If your chorizo is very spicy or salty, I tone down other seasonings.; ½ medium red onion; 2 cloves garlic (crushed — fresh garlic gives aroma; crush or mince just before cooking so it’s bright, not bitter.); 1 4-oz can diced green chilis — brings mild heat and some juice to the filling. Drain slightly if you want less liquid.; 2 cups grated smoked Gouda cheese or sharp cheddar cheese — the smoky Gouda gives extra depth; fresh-grated cheese melts better than pre-shredded.; ½ teaspoon smoked paprika — important for smoky notes that echo the chorizo.; ½ teaspoon dried oregano — adds an herbal lift.; 2 8.5-oz boxes of Jiffy cornbread mix — convenient, sweet-savory base. If using another brand or homemade, make sure the volume is about the same.; 1 14.75-oz can creamed corn — adds moisture and creaminess.; 1 cup frozen corn — provides texture; if you have fresh corn (great substitute when in season.); 2 large eggs (beaten — bind the batter so the cornbread layer holds together.); ½ cup sour cream — for richness and a little tang; you can use light sour cream if you want.

Jump to Recipe Print Recipe

Mexican Chorizo Cornbread Casserole Recipe | Spicy Comfort Food

I whipped up this Mexican Chorizo Cornbread Casserole one weeknight when I felt like something comforting and a little bold. The spicy, savory chorizo mingles with creamy, sweet cornbread layers, and I could already tell just by smelling it that dinner would be a hit.

Making it felt easy, especially since much of the work is just layering rather than fussy steps. When I finally cut into the golden top, the cheese was melty and the textures perfect.

Now it’s one of those “make-again” recipes whenever I want something both cozy and exciting for dinner, and it’s a dish that fits perfectly alongside hearty favorites like this ground beef orzo recipe.

Mexican Chorizo Cornbread Casserole Recipe

Ingredients Section

Here’s what you need to make this casserole, along with why each ingredient matters and a few pro tips from me:

1 tablespoon avocado oil or canola oil — a neutral oil works best so you don’t overpower the spices. I like avocado oil for its mild flavor and higher smoke point.
1 lb (about 450 g) uncooked ground Mexican chorizo sausage — delivers bold seasoning and rich, savory flavor. If your chorizo is very spicy or salty, I tone down other seasonings.
½ medium red onion, diced — adds sweetness and color contrast. A white onion can work if that’s what you have, but red is more vibrant.
2 cloves garlic, crushed — fresh garlic gives aroma; crush or mince just before cooking so it’s bright, not bitter.
1 (4-oz) can diced green chilis — brings mild heat and some juice to the filling. Drain slightly if you want less liquid.
2 cups grated smoked Gouda cheese or sharp cheddar cheese — the smoky Gouda gives extra depth; fresh-grated cheese melts better than pre-shredded.
½ teaspoon smoked paprika — important for smoky notes that echo the chorizo.
½ teaspoon dried oregano — adds an herbal lift.

Cornbread layers

2 (8.5-oz) boxes of Jiffy cornbread mix — convenient, sweet-savory base. If using another brand or homemade, make sure the volume is about the same.
1 (14.75-oz) can creamed corn — adds moisture and creaminess.
1 cup frozen corn — provides texture; if you have fresh corn, great substitute when in season.
2 large eggs, beaten — bind the batter so the cornbread layer holds together.
½ cup sour cream — for richness and a little tang; you can use light sour cream if you want.

Note: serves about 8 people.

Variations

If you want to adjust this casserole, here are some swaps and extras:

Vegetarian version: replace chorizo with soy chorizo or seasoned ground meat substitute.
Cheese options: switch smoked Gouda or cheddar to Monterey Jack, or combine multiple cheeses for different textures.
Spice level tweak: add jalapeño, chipotle powder, or use hot chorizo for a more fiery dish.
Cornbread base changes: use a less sweet cornbread mix, or make your own from scratch for more control over sugar.
Diet-friendly: use dairy-free cheese and sour cream or omit cheese for a lighter version; reduce oil if you prefer.

Cooking Time

Here’s how long each step will take:

Prep Time: about 5 minutes (chopping, gathering ingredients)
Cooking Time (stove + oven): about 35 minutes total
Total Time: approximately 40 minutes from start to finish

Equipment you need

Here are the tools I used, and why they help:

Cast iron skillet or oven-safe skillet, large — to cook the filling and bake in the same pan; helps with heat retention and flavor.
Mixing bowl — for combining the cornbread components (batter) separately from the meat layer.
Grater — for grating the cheese fresh so it melts well.
Measuring cups & spoons — for accuracy with cornbread mix, spices, liquids.
Spatula or spoon — for smoothing layers, mixing gently, and avoiding mess.

How to Make Mexican Chorizo Cornbread Casserole Recipe?

Here’s a step-by-step guide, broken into stages. I write each section in three lines to keep it manageable.

Prepare the sausage mixture

I heat the skillet over medium and add oil, then cook the diced red onion until it starts to soften. Next, I add the chorizo, breaking it apart, cooking until it’s browned and cooked through.

Then I stir in garlic, smoked paprika, oregano, and green chilis and cook just enough for the garlic to be fragrant.

Mix the cornbread layer

In a bowl, I whisk together the two boxes of Jiffy cornbread mix, creamed corn, frozen corn, beaten eggs, and sour cream until just combined. I try not to overmix so the texture stays tender. Then I set this aside while I assemble.

Layer and bake the casserole

First, I spoon half the cornbread batter into the skillet, then layer the chorizo filling over it. Next I add half the grated cheese over the meat, spread the remaining cornbread batter on top, smooth it out, and finally sprinkle the rest of the cheese.

I bake at 375°F (190-200°C) for about 20 minutes, until the cornbread is set and the top is golden. After baking, I let it rest for about 10 minutes before slicing.

Additional Tips for Making this Recipe Better

From my own cooking experiments, these help make the casserole even more dish-worthy:

I always let it rest for at least 10 minutes after it comes out of the oven so that the cornbread layer firms up; otherwise slices can crumble.
I grate the cheese fresh rather than using pre-shredded bread; I find it melts more uniformly and gives a smoother cheesy top.
I taste the chorizo once it’s cooked before adding other seasonings—some chorizo brands are already very salty or spicy, so I reduce added salt or spice accordingly.
To avoid soggy parts, I make sure the cornbread batter is spread evenly, and the skillet is large enough (a 12-inch usually works for me).
If I want more moisture in the sausage layer, sometimes I stir in a bit of fire-roasted diced tomatoes or a splash of broth.

How to Serve Mexican Chorizo Cornbread Casserole Recipe?

Serve it right from the skillet or transfer to a pretty baking dish for a more formal presentation. Top slices with chopped fresh cilantro and maybe some lime wedges. Add dollops of sour cream or crema on each piece; sliced avocado or guac adds creaminess.

For heat and color, serve with hot sauce or salsa verde or pico de gallo on the side. A side of beans or a crisp green salad complements the richness. For another Mexican-inspired main, you can also enjoy a flavorful Mexican meatloaf recipe on a different night.

Nutritional Information

Here are approximate nutrition values per one of eight servings (based on typical ingredient brands):

Calories: ~ 450-500 kcal per serving
Protein: about 20-25 grams
Carbohydrates: roughly 40-45 grams
Fat: approximately 25-30 grams

Make Ahead and Storage

Here’s how I take care of leftovers or prep in advance:

Storing leftovers

After the casserole cools, I put it in an airtight container and refrigerate; it stays good for up to 4 days. When reheating, I add a little fresh sour cream or cilantro to restore brightness.

Freezing

I cool the dish fully, then wrap or put portions into freezer-safe containers; it freezes well for a few months (like 2-3 months). When I plan ahead, I freeze pieces so I can reheat single servings.

Reheating

If frozen, I thaw in the fridge overnight, then bake at about 350°F until warmed through (20-25 minutes). If just refrigerated, reheating in the oven or microwave works (10-15 minutes in the oven keeps texture best). Fresh garnishes added after reheating help revive flavor.

Why You’ll Love This Recipe?

Here are some personal reasons I think this casserole wins out (from my kitchen to yours):

It comes together fast — minimal prep and clean-up, and mostly one pan, which makes it ideal for busy weeknights.
The flavor balance is great — spicy, smoky, cheesy, and sweet all in one bite.
It’s flexible — you can swap proteins, cheeses, or make it veggie-friendly without losing what makes it special.
It serves a crowd — makes about 8 good portions; also freezes and reheats well.
It looks and feels homey — slices with melty cheese, golden top, fresh garnishes make it feel like comfort food with flair.

For even more meal inspiration, you can browse plenty of other comforting dishes in these dinner recipes collections.

Ash Tyrrell