Chorizo-Pepper Cornbread

This loaded cornbread is nearly a meal with cheese, chorizo, bell peppers and onion.
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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 6
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Cooking spray

1 1/2 cups yellow cornmeal

1/4 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 cup milk

1 cup sour cream or 2-percent Greek yogurt

2 tablespoons unsalted butter, melted

1 large egg

1/2 cup finely chopped red or yellow bell peppers

1/2 cup cooked and crumbled fresh chorizo

1/2 cup grated Monterey Jack cheese

1/2 cup sauteed onions

2 tablespoons chopped fresh cilantro


  1. Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
  2. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the bell peppers, chorizo, Monterey Jack, onions and cilantro.
  3. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.
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