Cornbread with Chorizo

June  6, 2012
3 Ratings
Photo by James Ransom
  • Makes 9" x 9" pan
Author Notes

Cornbread is one my favorites to tinker with. I like to take it in different directions with different flavor combinations. This one includes spicy chorizo, fresh corn, and in the interest of keeping the fat calories somewhat reasonable, cottage cheese rather than a hard cheese. A square of it is heavenly split in half with a poached egg perched on top. —boulangere

Test Kitchen Notes

This is not a cake-like, prissy, Northern-style cornbread. It is a dense and delicious version more akin to Southern-style cornbread. The chorizo, onion, and corn contribute to create a hearty flavor and texture. The cottage cheese helps bind it all together, and makes it moist even the next day. It's perfect with a poached or fried egg and salad for a complete dinner, and if you have leftovers, it makes a great breakfast all by itself. —hardlikearmour

What You'll Need
  • 1/2 pound bulk chorizo, browned, drained, cooled
  • 1 yellow onion, 1/2" dice, sautéed in the chorizo fat, drained and cooled
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup cornmeal or polenta
  • 1 teaspoon salt
  • 6 ounces buttermilk
  • 8 ounces (1/2 pint) cottage cheese, 4% or 2%, but please not non-fat
  • 2 large eggs
  • Corn kernels stripped from 2 cobs, or 1 cup frozen corn, thawed
  1. Preheat oven to 375 degrees. Line the bottom of a 9" x 9" baking pan with a piece of parchment cut to fit. Pan spray the sides.
  2. Warm a skillet over medium heat. When hot, break up the chorizo into small chunks and cook until gently browned, continuing to break it up with a wooden spoon as it cooks. When done, use a slotted spoon to lift out onto a plate lined with paper towels. Set aside and sauté onion in the chorizo fat until it has softened, turned translucent, and has begun to brown some on the edges. Also use a slotted spoon to lift out onto the plate holding the sausage.
  3. Place a sieve over a large mixing bowl. Measure into it the flour, sugar, baking powder, baking soda, and salt. Sift into the bowl. Use your fingers to press through any lumps. Add the polenta or corn meal last, as neither will pass easily through the sieve, and as such, aren't prone to clumping as the flour and leavening agents are.
  4. Add the buttermilk, cottage cheese, eggs, corn kernels, cooled sausage and onions. Please don't use drained canned corn. It has a "cooked" taste that is not good when re-cooked. Stir to blend. Stir just until all dry ingredients are hydrated.
  5. Use a rubber spatula to scrape the mixture into your prepared pan. Place pan in oven and bake for 40-45 minutes, or until top is golden brown, and is springy when you tap it. Remove from oven and allow to cool for 15 minutes before slicing and serving. Serve warm, of course.

See what other Food52ers are saying.

  • Anne R. Warner
    Anne R. Warner
  • Monica Oreiro
    Monica Oreiro
  • Marsha Gainey
    Marsha Gainey
  • AntoniaJames
  • Nela

38 Reviews

RosieW July 1, 2020
This was delicious. I didn't do the layering, just mixed it all together and baked. I used bacon grease in the cast iron skillet, which I preheated. I had one piece, then gifted the rest to my daughter for their family dinner. Recommended for sure.
Anne R. June 30, 2019
Wow, this looks like a terrific take on standard cornbread. Would this recipe work if you doubled it and cooked it in a 9 x 13 pan? I'd like to make it for a July 4th crowd. Thank you!
boulangere June 30, 2019
Anne, I think it would work just fine. I suspect it will be a bit deeper, though, so plan for a longer bake time. Start with 10 minutes longer, and add on from there as needed. Have a wonderful 4th!
Anne R. June 30, 2019
Thank you! I really appreciate your quick reply -- will let you know how it turns out. Have a safe and happy 4th!
Kathleen October 14, 2015
Is the consistency different with using polenta versus cornmeal? In the past I have used polenta, but soak it in the buttermilk for several hours beforehand so it softens up. Wonder if this recipe would benefit from a pre-soak?
Monica O. November 24, 2014
@boulangere Can this be adjusted to make muffins instead? If so, what would the baking time be? Also, can this be done in a cast iron skillet instead of the 9x9 pan? Would you use the parchment paper here as well? Thanks!
boulangere November 24, 2014
Oh, by all means, it can, Monica. It would make about a dozen muffins, and I'd suggest adjusting the baking time to 12 and 12. That is 12 minutes, then rotate the muffin pan, and set a timer for an additional 12 minutes. Good question; thank you and very Happy Thanksgiving.
Marsha G. November 1, 2013
This recipe definitely improves with age. I made it two days ago and am just now beginning to warm up to it. It's predictably spicy, which goes well with a fried egg on an egg sammie or a turkey patty on a turkey burger. And it's certainly more substantial than regular cornbread. I've eaten it at every meal because it's so versatile.
boulangere November 24, 2014
Thank you, Marsha. I love the idea of a fried egg on top of a slice.
QueenKlug October 13, 2013
This looks so good and I happen to have all the ingredients except the cottage cheese! Can you suggest what I can use in its place? Thank you!
boulangere November 24, 2014
Sour cream would be a perfect substitution, QueenKlug.
AntoniaJames October 7, 2013
Not quite sure how I missed this one . . . but I'm so glad to have found it. My sons devour with great pleasure anything with chorizo in it, and typically request cornbread whenever they're home, so I know they're just going to love this! Definitely putting it on the must-make list for when they're both home in late November. Thank you, Cynthia, for another excellent recipe. ;o)
boulangere November 24, 2014
AntoniaJames, I'm just now seeing your kind response. I hope your boys enjoyed it.
Nela February 2, 2013
I am making this tomorrow. Will keep you posted on how it turns out.
boulangere February 3, 2013
I hope you enjoy it, and would love to know how you like it!
TheWimpyVegetarian October 16, 2012
A very, very belated (but nonetheless hearty) congrats for the CP. I'm in the mood for cornbread and ran across this! It looks just wonderful, B.
boulangere November 9, 2012
I am WAAAAAAY behind in catching up on comments, so please forgive me for not responding to thank you sooner. Sooooo looking forward to seeing you in December!
TheWimpyVegetarian November 9, 2012
Oh me too - I can't tell you how excited I am to meet you. We're finalizing our holiday plans in the mountains over the next few days, so we can set a date!!!
boulangere November 10, 2012
I'll be there the 22-27. Can we meet?!?!?!?!!!!!!
TheWimpyVegetarian November 10, 2012
We think we're getting there the 22nd too - but I'll know for sure in the next couple of days. We're in negotiations to sell our house, and our plans are tied to the outcome right now.
creamtea June 22, 2012
Congratulations, b.
boulangere July 6, 2012
Thank you so much!
savorthis June 21, 2012
I am making grilled buttermilk cornish game hen tomorrow with this wonderful looking grilled peach/bacon/onion salad from F&W and this is the missing piece! Can't wait to try. Congrats.
boulangere July 6, 2012
I only wish I could drop in for a bit or two!
Kukla June 21, 2012
Congratulations boulangere on the CP!! I also saved the recipe and am going to make it for my granddaughter tomorrow; she loves everything that is made of corn, especially with the kernels. I bought today beef chorizo and just made fresh ricotta and will use it instead of cottage cheese. Thanks for another great recipe!
boulangere July 6, 2012
Oh my, your variations sound heavenly!
AntoniaJames June 21, 2012
My sons adore chorizo, and would eat cornbread every day if I made it that often. They are going to go wild over this! What a great recipe. Congrats on the Community Pick!! ;o)
boulangere June 21, 2012
Thank you! My daughter is just like your sons about cornbread.
krusher June 8, 2012
I will make this for my mother this coming long weekend (Queen's birthday). Looks very inviting. Love the egg on top as well. I'll send you a photo of the result.
boulangere June 8, 2012
I'll look forward to it. I hope your mother enjoys it.
fiveandspice June 7, 2012
Brilliant! I want this with my eggs this weekend. And you know, I think I'll have it! :)
boulangere June 7, 2012
Thank you! I just finished off a plate of it with a poached egg myself.
meganvt01 June 7, 2012
Saved! This looks awesome. I never would have thought to use cottage cheese to cut cals - great idea.
boulangere June 7, 2012
One of my favorite tricks, and it's delish.
drbabs June 7, 2012
Funny! I had a similar idea, but no time to experiment with it! Will have to try yours.
boulangere June 7, 2012
Flattered to be of a mind with you.
aargersi June 7, 2012
Yum! I love messing with cornbread too - now I need to try your version!
boulangere June 7, 2012
It's fun to play around with.