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.