Mexican Chorizo Cornbread Casserole Recipe

Looking for a dish that brings bold, spicy flavors to the table while still being comforting and easy to make? Look no further than Mexican Chorizo Cornbread Casserole.

This recipe combines the rich, savory taste of Mexican chorizo with the sweet and slightly crunchy texture of cornbread, creating a dish that’s perfect for weeknight dinners, potlucks, or family gatherings. Plus, it’s incredibly versatile—you can customize it with your favorite ingredients to make it your own.

In this guide, we’ll walk you through the process of making a delicious Mexican Chorizo Cornbread Casserole from scratch. We’ll also share some tips and variations so you can tweak the recipe to suit your taste buds. Let’s get cooking!

Step-by-Step Instructions

1. Preparing the Cornbread Batter

Start by making the cornbread batter. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well combined.

In a separate bowl, whisk together the buttermilk, vegetable oil, and egg. Once the wet ingredients are well mixed, slowly pour them into the dry ingredients. Stir until just combined—be careful not to overmix, as this can make the cornbread tough. Set the batter aside while you prepare the chorizo filling.

2. Cooking the Chorizo Filling

In a large skillet over medium heat, cook the Mexican chorizo until it’s browned and fully cooked. Chorizo tends to be quite fatty, so there’s no need to add extra oil to the pan. As the chorizo cooks, break it up into smaller pieces using a wooden spoon.

Once the chorizo is cooked through, add the diced onion, bell pepper, and garlic to the skillet. Sauté these vegetables until they’re soft and fragrant, about 5 minutes.

Next, stir in the black beans and corn kernels. Cook for another 2-3 minutes, just until the beans and corn are heated through. Finally, remove the skillet from the heat and stir in the chopped cilantro and diced jalapeño (if using). Taste the mixture and adjust the seasoning if needed—though chorizo is usually quite well-seasoned on its own.

3. Assembling the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of oil.

Pour half of the cornbread batter into the prepared baking dish, spreading it out evenly to cover the bottom. Then, spoon the chorizo filling over the cornbread layer, spreading it out in an even layer. Be sure to get an even distribution so that every bite has a bit of everything.

Sprinkle the shredded cheddar cheese over the chorizo mixture. This layer of cheese will melt and create a delicious, gooey middle layer in your casserole.

Finally, pour the remaining cornbread batter over the top of the cheese and chorizo filling. Use a spatula to spread it out evenly, covering the filling as much as possible.

4. Baking the Casserole

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cornbread should be fully set, and the cheese should be melted and bubbly.

If you find that the top is browning too quickly, you can loosely cover the casserole with aluminum foil during the last 10 minutes of baking.

5. Serving the Casserole

Once the casserole is done baking, remove it from the oven and let it cool for about 10 minutes before serving. This resting time allows the flavors to meld together and makes it easier to slice.

Cut the casserole into squares and serve with a dollop of sour cream, a few slices of avocado, and a squeeze of fresh lime juice. These toppings add a cool, creamy contrast to the rich, spicy casserole.

Tips for Success

Choosing the Right Chorizo

Mexican chorizo is a fresh sausage made from pork and seasoned with a variety of spices, including chili powder, paprika, and garlic. It’s different from Spanish chorizo, which is a cured, smoked sausage. For this recipe, make sure you’re using Mexican chorizo, as its texture and flavor are essential to the dish.

If you can’t find Mexican chorizo, you can substitute it with a similar fresh sausage, like Italian sausage, and add extra spices to mimic the flavor. However, the authentic taste of Mexican chorizo is what really makes this casserole shine.

Customizing the Casserole

One of the best things about this casserole is how customizable it is. Feel free to add or swap out ingredients based on your preferences. Here are a few ideas:

• Add Vegetables: You can add more vegetables to the filling, such as diced zucchini, spinach, or tomatoes. Just be sure to sauté them until they’re tender before adding them to the casserole.
• Use Different Cheese: While cheddar is a classic choice, you can use other cheeses like Monterey Jack, pepper jack, or even crumbled queso fresco for a different flavor.
• Make It Spicier: If you love spicy food, add more jalapeños, use a spicier variety of chorizo, or sprinkle in some red pepper flakes.

Make-Ahead Tips

This Mexican Chorizo Cornbread Casserole is a great make-ahead dish. You can prepare the chorizo filling and cornbread batter separately, then assemble and bake the casserole when you’re ready to eat. Alternatively, you can bake the casserole in advance and reheat it when needed.

To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven for about 20 minutes, or until heated through.

Variations to Try

Vegetarian Chorizo Cornbread Casserole

If you’re looking for a vegetarian version of this dish, you can substitute the Mexican chorizo with a plant-based sausage or soy chorizo. These vegetarian options are widely available and offer a similar flavor profile to traditional chorizo. The rest of the recipe can remain the same, and you’ll still end up with a delicious, satisfying casserole.

Mexican Chorizo and Cornbread Muffins

For a fun twist, you can turn this casserole into individual cornbread muffins. Simply spoon a bit of the cornbread batter into a greased muffin tin, add a spoonful of the chorizo filling, and top with more cornbread batter. Bake at 375°F (190°C) for about 15-20 minutes, or until the muffins are golden and cooked through. These muffins are perfect for serving at parties or as a grab-and-go snack.

Chorizo Cornbread Breakfast Casserole

To make this casserole more breakfast-friendly, you can add eggs to the mix. Whisk together 6-8 eggs and pour them over the chorizo filling before adding the top layer of cornbread batter. The eggs will bake up fluffy and add a breakfast vibe to the dish. Serve with a side of salsa and some fresh fruit for a complete morning meal.

Health Benefits

Nutritional Value

This casserole is packed with protein, thanks to the chorizo and black beans. The cornmeal adds whole grains to the dish, while the vegetables provide fiber, vitamins, and minerals. Depending on your dietary needs, you can adjust the ingredients to make the dish healthier—such as using leaner chorizo or reducing the amount of cheese.

Making a Lighter Version

To lighten up this casserole, consider using turkey or chicken chorizo instead of pork, as these options are lower in fat and calories. You can also cut back on the cheese or use a reduced-fat variety. If you’re watching your carb intake, you can reduce the amount of cornbread batter and add more vegetables to bulk up the filling.

Common Mistakes to Avoid

Overmixing the Cornbread Batter

When mixing the cornbread batter, be careful not to overmix it. Overmixing can lead to tough, dense cornbread. Stir the ingredients together until just combined—some lumps are okay. This will ensure your cornbread layer is light and tender.

Not Draining the Chorizo

Mexican chorizo is quite fatty, so it’s important to drain off any excess grease after cooking it. If you skip this step, the excess fat can make the casserole greasy and heavy. After cooking the chorizo, use a slotted spoon to transfer it to a plate lined with paper towels, which will absorb the extra grease.

Overcooking the Casserole

Keep an eye on the casserole as it bakes to avoid overcooking it. The cornbread should be golden brown and fully set, but not dry. If the top is browning too quickly, cover it with foil to prevent it from burning.

Frequently Asked Questions

Can I Make This Casserole Gluten-Free?

Yes, you can easily make this casserole gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Be sure to check the label on your cornmeal to ensure it’s gluten-free as well. The rest of the ingredients are naturally gluten-free, so this is an easy swap.

How Spicy Is This Casserole?

The spiciness of the casserole depends on the type of chorizo you use and whether or not you add jalapeños. Mexican chorizo is typically moderately spicy, but you can adjust the heat level by choosing a milder or spicier chorizo and adding more or fewer spicy ingredients. If you’re sensitive to heat, you can omit the jalapeños and serve the casserole with a cooling topping like sour cream.

Can I Freeze This Casserole?

Yes, this casserole freezes well. You can freeze it either before or after baking. To freeze before baking, assemble the casserole, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When you’re ready to bake, thaw the casserole in the refrigerator overnight and bake as directed.

If you’ve already baked the casserole, let it cool completely, then cut it into individual portions. Wrap each portion in plastic wrap and place in a freezer-safe bag or container. To reheat, thaw in the refrigerator overnight and warm in the oven or microwave.

Can I Use a Different Type of Sausage?

Yes, if you can’t find Mexican chorizo or prefer a different type of sausage, feel free to use what you like. Italian sausage, breakfast sausage, or even a spicy andouille would work well in this recipe. Just be sure to cook the sausage thoroughly before adding it to the casserole.

What Should I Serve With This Casserole?

This casserole is a complete meal on its own, but it pairs well with a variety of side dishes. A simple green salad, some steamed vegetables, or a side of rice and beans would complement the casserole nicely. You can also serve it with salsa, guacamole, or a fresh tomato salad to add more freshness and flavor.

Conclusion

Mexican Chorizo Cornbread Casserole is a dish that’s bursting with flavor and packed with satisfying ingredients. Whether you’re looking for a new recipe to spice up your dinner routine or need a crowd-pleasing dish for your next gathering, this casserole is sure to impress. With its layers of spicy chorizo, sweet corn, and cheesy goodness, all topped with a golden cornbread crust, it’s a meal that’s as comforting as it is delicious.

The beauty of this recipe lies in its versatility. You can customize it to suit your taste, make it ahead of time, and even freeze leftovers for a quick and easy meal later on. So why not give it a try? Gather your ingredients, fire up the oven, and enjoy a hearty, flavorful casserole that brings the vibrant tastes of Mexican cuisine to your table.

Yield: 8

Mexican Chorizo Cornbread Casserole Recipe

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Looking for a dish that brings bold, spicy flavors to the table while still being comforting and easy to make? Look no further than Mexican Chorizo Cornbread Casserole. This recipe combines the rich, savory taste of Mexican chorizo with the sweet and slightly crunchy texture of cornbread, creating a dish that’s perfect for weeknight dinners, potlucks, or family gatherings. Plus, it’s incredibly versatile—you can customize it with your favorite ingredients to make it your own.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon avocado oil or canola oil
• 1 lb uncooked ground chorizo sausage
• ½ medium red onion, diced
• 2 cloves garlic, crushed
• 1 4 oz can diced green chilis
• 2 cups grated smoked gouda cheese or sharp cheddar cheese
• ½ teaspoon smoked paprika
• ½ tsp dry oregano
• Cornbread layers
• 2 8.5 oz boxes Jiffy cornbread mix
• 1 14.75 oz can creamed corn
• 1 cup frozen corn
• 2 large eggs, beaten
• ½ cup sour cream

Instructions

1. Preheat oven to 375 degrees.
2. Heat a cast iron skillet or oven safe skillet over medium heat.
3. Add oil and onions, and season with salt and pepper. Cook onions, stirring occasionally for 6-8 minutes, until softened.
4. Add the chorizo and cook, breaking up as you go for4-5 minutes until cooked through and browned.
5. Add the smoked paprika, oregano and garlic and cook 1 minute, until just fragrant.
6. Add the can of diced green chilis and stir to combine.
7. Turn off the heat and set aside.
8. To a large mixing bowl, add the cornbread ingredients, and stir well to combine.
9. Transfer cooked meat mixture to a small bowl.
10. Layer half of the cornbread mixture into the skillet, and layer the meat mixture over top of the cornbread layer.
11. Layer on 1 cup of cheese, then the remaining half of the cornbread mixture. Smooth cornbread over top in an even layer with a spatula or spoon.
12. Top with remaining 1 cup of cheese.
13. Bake for 20 minutes, or until cornbread layer is set and lightly golden brown.
14. Allow to cool at least 10 minutes before serving.
15. Serve with lime, cilantro, sour cream,, hot sauce, guacamole or avocado slices.