Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) fresh Mexican chorizo, casings removed
- 2 tbsp unsalted butter (for pan)
- 1 1/2 cups (225 g) fine yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 2 cups (480 ml) buttermilk
- 3 large eggs
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 g) sour cream
- 2 cups (200 g) shredded sharp cheddar, divided
- 4 scallions, thinly sliced (about 1/2 cup), plus more for topping
- To serve: salsa (warm or room temp) and/or honey
Do This
- 1) Heat oven to 400°F (205°C). Butter a 9×13-inch baking dish.
- 2) Brown chorizo in a skillet over medium heat, 6–8 minutes; drain excess fat.
- 3) Whisk dry ingredients (cornmeal, flour, baking powder, baking soda, salt, sugar).
- 4) Whisk wet ingredients (buttermilk, eggs, melted butter, sour cream).
- 5) Combine wet + dry. Fold in chorizo, scallions, and 1 1/2 cups cheddar.
- 6) Spread into dish, top with remaining 1/2 cup cheddar; bake 30–35 minutes.
- 7) Cool 10 minutes, slice, and serve warm with salsa or honey.
Why You’ll Love This Recipe
- Sliceable and shareable: baked in a 9×13 pan for easy squares that travel well.
- Big breakfast energy: hearty cornbread texture loaded with chorizo, cheddar, and scallions.
- Spicy-sweet serving options: great with salsa, honey, or both on the table.
- Simple technique: one skillet for the chorizo, one bowl for the batter, then bake.
Grocery List
- Produce: scallions
- Dairy: sharp cheddar cheese, buttermilk, eggs, unsalted butter, sour cream
- Meat: fresh Mexican chorizo
- Pantry: fine yellow cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar
- For serving (optional): salsa, honey
Full Ingredients
For the chorizo
- 12 oz (340 g) fresh Mexican chorizo, casings removed
For the pan
- 2 tbsp unsalted butter (to grease the baking dish)
Dry ingredients
- 1 1/2 cups (225 g) fine yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp granulated sugar (balances the heat; the bake will not taste sweet)
Wet ingredients
- 2 cups (480 ml) buttermilk
- 3 large eggs
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 g) sour cream
Mix-ins and topping
- 2 cups (200 g) shredded sharp cheddar, divided (1 1/2 cups in batter, 1/2 cup on top)
- 4 scallions, thinly sliced (about 1/2 cup), plus more for topping
For serving
- Salsa (red, green, or pico de gallo), warm or room temperature
- Honey (for a spicy-sweet finish)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange a rack in the middle of the oven and preheat to 400°F (205°C).
Generously butter a 9×13-inch baking dish with 2 tbsp unsalted butter. This helps the edges get crisp and makes serving much easier.
Step 2: Brown the chorizo and cool it slightly
Place the chorizo in a large skillet over medium heat. Cook, breaking it up with a wooden spoon or spatula, until browned and cooked through, 6–8 minutes.
Tip: Fresh Mexican chorizo can render quite a bit of fat. Use a slotted spoon to transfer the cooked chorizo to a paper towel–lined plate. Let it cool for 5 minutes so it doesn’t scramble the eggs when it hits the batter.
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined and lump-free.
Step 4: Mix the wet ingredients
In a medium bowl, whisk the buttermilk, eggs, melted butter, and sour cream until smooth.
If your sour cream is cold and lumpy, whisk a little longer until it loosens into a creamy mixture.
Step 5: Make the batter and fold in the good stuff
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until you don’t see dry flour pockets. Avoid overmixing; a few small lumps are fine and help keep the bake tender.
Fold in the cooked chorizo, sliced scallions, and 1 1/2 cups (150 g) of the shredded cheddar.
Step 6: Bake until set and deeply golden
Scrape the batter into the prepared baking dish and spread it into an even layer. Sprinkle the top with the remaining 1/2 cup (50 g) cheddar.
Bake at 400°F (205°C) until the top is golden, the edges pull slightly from the sides, and a toothpick inserted near the center comes out clean (a bit of melted cheese is fine), 30–35 minutes.
Optional for extra certainty: the center should read about 200°F (93°C) on an instant-read thermometer.
Step 7: Rest, slice, and serve warm with salsa or honey
Let the bake cool in the pan for 10 minutes to set up before slicing. This short rest makes it much easier to get clean squares.
Slice into 12 squares. Finish with a sprinkle of scallions if you like. Serve warm with salsa for a savory bite, honey for a sweet contrast, or put both on the table and let everyone choose.
Pro Tips
- Drain the chorizo well: Too much rendered fat can make the crumb greasy. A quick drain on paper towels keeps the cornbread-style texture light and sliceable.
- Don’t overmix: Stir just until combined to avoid a tough bake. Cornbread batter should look a little rustic.
- Shred your own cheddar if possible: Pre-shredded cheese often contains anti-caking agents, which can melt less smoothly. A block of sharp cheddar gives better melt and flavor.
- Check early if using a dark metal pan: Dark pans brown faster. Start checking at 28–30 minutes.
- Serve it two ways: Set out bowls of salsa and honey so guests can go spicy, sweet, or spicy-sweet.
Variations
- Jalapeño popper vibe: Add 1 diced jalapeño (seeds removed for less heat) and swap 1/4 cup (60 g) of the sour cream for cream cheese, softened.
- Tex-Mex upgrade: Add 1 tsp ground cumin and 1/2 tsp smoked paprika to the dry ingredients, and serve with salsa verde.
- Vegetarian option: Replace chorizo with 12 oz (340 g) plant-based chorizo-style crumbles or sautéed diced bell pepper and mushrooms (cook off moisture well).
Storage & Make-Ahead
Refrigerate: Cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap individual squares in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat: Warm slices on a baking sheet in a 325°F (165°C) oven for 10–12 minutes (or until hot). For a crisp edge, reheat in a skillet over medium-low heat with a tiny bit of butter.
Make-ahead tip: Cook the chorizo up to 2 days ahead and refrigerate. When ready to bake, assemble the batter and bake as directed.
Nutrition (per serving)
Approximate, per 1 of 12 squares: 330 calories, 16 g protein, 25 g carbohydrates, 19 g fat, 2 g fiber, 4 g sugar, 820 mg sodium. (Will vary by chorizo brand and cheese.)
