Sometimes, the typical sides we serve for dinner get boring. Broccoli and rice again!? If you're desperately in need of something new, we've got you. This chili cheese cornbread recipe is sure to delight.
Cornbread has been around for many, many years. Traditional cornbread is a great addition to many meals, but this recipe kicks the flavor up several notches. We think this cornbread recipe will go great with any Mexican or Tex-Mex dish, but you can serve it with whatever you want!
It's always great to have a slice of cornbread with some stew. You can use the cornbread to mop up any excess gravy, or you can pile the stew on top of the cornbread. Nothing makes for a better cozy meal than good cornbread and stew!
If you enjoy this recipe, be sure to check out our other recipes. We have hundreds of recipes on all sorts of different dishes, from chicken to cake. We even have weekly meal plan recipes for parents who are too busy to think of anything good for dinner this week! Enjoy!
Chili Cheese Cornbread
½ lb. chorizo sausage
2 cups flour
1 ½ cups yellow cornmeal
1/3 cup sugar
2 Tablespoons baking powder
1 ½ teaspoons salt
2 large eggs
1 cup milk
½ cup vegetable oil
½ cup sour cream
6 oz. cheddar cheese, shredded ( 2 ¼ cups)
1 (4 oz) can mild green chilies, drained and chopped
Makes 9 3-inch squares
1. Set the oven rack to the middle position. Preheat the oven to 375 degrees F. Line the bottom and sides of a 9 inch by 9 inch by 2 inch pan with foil, shiny side up. Coat the foil with butter or vegetable spray.
2. Remove casing from chorizo and coarsely chop. Add chorizo to frying pan, set over medium to high heat, and sauté until lightly browned, 5 to 7 minutes.
3. Remove chorizo from pan with slotted spoon and place on a platter covered with paper towels. Place a second layer of paper towels on top and press gently to absorb excess fat.
4. Place flour, cornmeal, sugar, baking powder, and salt in a large bowl and set aside.
5. In another bowl, whisk eggs, milk, vegetable oil, and sour cream until smooth. Whisk egg mixture into dry ingredients until combined.
6. Stir in chorizo, cheese, and green chilies.
7. Place batter in prepared pan and bake 35 to 38 minutes, or until top is golden brown and a tester inserted into middle comes out clean.
8. Lift cornbread from pan with foil. Cut into 3 inch squares and serve with warm butter.