Introduction
This Skillet Mexican Cornbread with Chorizo is the ultimate one-pan Tex-Mex meal, combining the hearty, spicy flavors of Mexican chorizo with the comfort of moist, flavorful cornbread. Cooked in a skillet for that perfectly crispy edge, this dish is ideal for family dinners, gatherings, or even as a side for a Mexican-inspired meal. The beauty of this recipe lies in its simplicity – it’s a one-pan wonder that’s rich, savory, and incredibly satisfying. Whether you’re a cornbread lover or looking for a quick weeknight meal, this skillet cornbread with chorizo will be a hit.
Ingredients:
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice as a substitute)
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (optional, for a bit of heat)
For the Chorizo Filling:
- 8 oz Mexican chorizo (ground or sausage form)
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup canned corn kernels (drained)
- 1/4 cup chopped fresh cilantro (optional)
For Topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions or cilantro for garnish
Preparation:
Step 1: Preheat the oven Preheat your oven to 400°F (200°C). Place a well-seasoned 10-inch cast-iron skillet in the oven while it heats up. This will help create that perfect crispy edge on the cornbread.
Step 2: Cook the chorizo In a separate skillet over medium heat, cook the Mexican chorizo, breaking it apart with a spatula until browned (about 5-7 minutes). Add the chopped onion, red bell pepper, and minced garlic. Sauté for 3-5 minutes until the vegetables are softened and fragrant. Season the mixture with cumin, smoked paprika, salt, and pepper. Stir in the canned corn and cook for another 2 minutes. Set the cooked chorizo mixture aside.
Step 3: Prepare the cornbread batter In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional sugar for a touch of sweetness. In a separate bowl, whisk together the buttermilk, eggs, and melted butter (or vegetable oil). Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese and diced jalapeños (if using) for an extra Tex-Mex kick.
Step 4: Combine cornbread batter and chorizo Carefully remove the preheated cast-iron skillet from the oven (be sure to use oven mitts). Grease the skillet with a bit of butter or oil to prevent sticking. Pour half of the cornbread batter into the hot skillet and spread it out evenly. Spoon the cooked chorizo mixture over the batter, spreading it out evenly as well. Finally, pour the remaining cornbread batter over the chorizo layer, ensuring it’s fully covered.
Step 5: Add cheese and bake Sprinkle the remaining shredded cheddar cheese over the top of the cornbread. Place the skillet back into the oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
Step 6: Garnish and serve Once the skillet cornbread is fully baked, remove it from the oven and allow it to cool for about 5 minutes. Garnish with chopped green onions or fresh cilantro before serving.
COOKING Note:
- Chorizo: Mexican chorizo is typically uncooked and has a spicy, rich flavor. If you can’t find Mexican chorizo, you can use a mild or hot Italian sausage, but you’ll lose some of the traditional spice.
- Cornbread Texture: For a denser, moister cornbread, substitute the buttermilk with full-fat sour cream or yogurt. This will give it a richer consistency.
- Crispy Edges: Preheating the skillet is crucial for achieving crispy, golden edges. Don’t skip this step!
Serving Suggestions:
- Serve this Skillet Mexican Cornbread with Chorizo with a side of fresh salsa, guacamole, or sour cream.
- A leafy green salad with avocado and lime vinaigrette complements this dish perfectly.
- For a hearty meal, pair this skillet cornbread with a bowl of chili or a side of refried beans.
Tips:
- Make it Spicy: If you love spice, feel free to add extra diced jalapeños or a pinch of cayenne pepper to the cornbread batter.
- Vegetarian Option: Substitute the chorizo with plant-based sausage or seasoned black beans for a vegetarian-friendly version of this skillet cornbread.
- Corn Variations: For a sweeter corn flavor, use fresh corn off the cob or grilled corn kernels instead of canned corn.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
- Freezing Tip: You can freeze this skillet cornbread! Let it cool completely, then wrap individual slices in plastic wrap and store in the freezer for up to 2 months.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 18g
- Sodium: 900mg
Conclusion
This Skillet Mexican Cornbread with Chorizo is a Tex-Mex delight that packs a flavorful punch. With its crispy edges, moist interior, and spicy chorizo filling, this dish is the perfect combination of comfort food and bold Mexican flavors. Not only is it a crowd-pleaser, but it’s also easy to make, requiring just one skillet for a quick and satisfying meal. Whether you’re hosting a dinner or simply craving something flavorful, this skillet cornbread will not disappoint.
Print
Skillet Mexican Cornbread with Chorizo Recipe
- Total Time: 40 minutes
Ingredients
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice as a substitute)
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced jalapeños (optional, for a bit of heat)
For the Chorizo Filling:
- 8 oz Mexican chorizo (ground or sausage form)
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup canned corn kernels (drained)
- 1/4 cup chopped fresh cilantro (optional)
For Topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions or cilantro for garnish
Instructions
Step 1: Preheat the oven Preheat your oven to 400°F (200°C). Place a well-seasoned 10-inch cast-iron skillet in the oven while it heats up. This will help create that perfect crispy edge on the cornbread.
Step 2: Cook the chorizo In a separate skillet over medium heat, cook the Mexican chorizo, breaking it apart with a spatula until browned (about 5-7 minutes). Add the chopped onion, red bell pepper, and minced garlic. Sauté for 3-5 minutes until the vegetables are softened and fragrant. Season the mixture with cumin, smoked paprika, salt, and pepper. Stir in the canned corn and cook for another 2 minutes. Set the cooked chorizo mixture aside.
Step 3: Prepare the cornbread batter In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional sugar for a touch of sweetness. In a separate bowl, whisk together the buttermilk, eggs, and melted butter (or vegetable oil). Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded cheddar cheese and diced jalapeños (if using) for an extra Tex-Mex kick.
Step 4: Combine cornbread batter and chorizo Carefully remove the preheated cast-iron skillet from the oven (be sure to use oven mitts). Grease the skillet with a bit of butter or oil to prevent sticking. Pour half of the cornbread batter into the hot skillet and spread it out evenly. Spoon the cooked chorizo mixture over the batter, spreading it out evenly as well. Finally, pour the remaining cornbread batter over the chorizo layer, ensuring it’s fully covered.
Step 5: Add cheese and bake Sprinkle the remaining shredded cheddar cheese over the top of the cornbread. Place the skillet back into the oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
Step 6: Garnish and serve Once the skillet cornbread is fully baked, remove it from the oven and allow it to cool for about 5 minutes. Garnish with chopped green onions or fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sodium: 900mg
- Protein: 18g