Mexican Chorizo Cornbread Casserole Recipe

Ash Tyrrell

Mexican Chorizo Cornbread Casserole Recipe

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.

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Prep Time 5

Cook Time 35

Servings: 8

Ingredients Method Notes

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 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.
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.

Method

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.
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.
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.

Notes

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.