If you’re craving a dish that bursts with bold flavors and comforting textures, the Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe is about to become your new favorite. This vibrant cornbread combines juicy, seasoned sausage with a cheesy blend of cheddar and Monterey Jack, all elevated by the subtle heat from green chiles and savory taco spices. Whether you’re serving it as a hearty side or a star snack, this recipe delivers a delicious twist on traditional cornbread that’s perfect for gatherings, casual dinners, or anytime you want to impress with minimal effort.
Ingredients You’ll Need
Getting this cornbread right starts with simple yet purposeful ingredients. Each one plays an important role in building the flavor layers and ensuring the perfect balance of creaminess, spice, and cheesy goodness. Here’s what you’ll want to have on hand:
- Ground pork sausage: Provides rich, juicy meatiness that’s the backbone of this savory cornbread.
- Taco seasoning: Adds smoky and spicy notes that give the cornbread its signature taco-style flavor.
- Salsa: Brings a fresh, tangy kick that keeps the dish lively.
- Jiffy cornbread mix: The foundation for moist, tender cornbread with an authentic corn flavor.
- Shredded cheddar cheese: Delivers sharp, creamy richness that melts perfectly throughout.
- Shredded Monterey Jack cheese: Adds a mild, buttery element balancing the cheddar’s sharpness.
- Creamed corn: Keeps the texture moist and adds subtle sweetness.
- Diced green chiles (undrained): Infuses gentle heat and a little zip without overwhelming the palate.
- Large eggs: Bind everything together for structural perfectness.
- Milk: Contributes to a smooth batter and moist crumb.
How to Make Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 400ºF and greasing a 9×13-inch baking dish with nonstick spray. This step ensures a golden crust without sticking, laying the groundwork for perfectly baked cornbread.
Step 2: Cook the Sausage and Add Taco Flavor
In a large skillet over medium-high heat, brown the ground pork sausage until it’s no longer pink. Drain off excess grease so the cornbread isn’t oily. Stir in the taco seasoning and salsa, then let it simmer for about five minutes to meld the savory spices and tangy salsa into the meat. Once fragrant, remove from heat and set aside.
Step 3: Mix the Cornbread Base
In a big mixing bowl, whisk together the Jiffy cornbread mix, creamed corn, diced green chiles (including their juices), eggs, and milk. This combination creates a moist, flavorful batter that’s bursting with classic Mexican flair.
Step 4: Incorporate Sausage and Cheese
Add the cooked sausage mixture along with the shredded cheddar and Monterey Jack cheeses into the cornbread batter. Give it a good stir to distribute all those delicious elements evenly so every bite satisfies.
Step 5: Bake Until Golden
Pour the combined batter into your prepared baking dish and pop it into the oven. Bake uncovered for 30 to 35 minutes until the cornbread is set and a toothpick inserted in the center comes out clean. The top should be lightly golden and inviting.
How to Serve Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe
Garnishes
Add a fresh pop of color and flavor with chopped cilantro or sliced green onions sprinkled on top just before serving. These garnishes bring just the right brightness to contrast the rich, spicy cornbread.
Side Dishes
This Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe pairs beautifully with hearty beans, fresh avocado slices, or a crisp salad. These sides complement the richness while keeping the meal balanced and satisfying.
Creative Ways to Present
Try cutting this cornbread into squares and serving it alongside chili or as a base for taco bowls topped with salsa, sour cream, and guacamole. It also shines as a snack at parties when served warm with a drizzle of honey for a sweet and spicy contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in plastic wrap or place them in an airtight container. The cornbread stays fresh in the refrigerator for up to 3 days, making it perfect for enjoying throughout the week.
Freezing
For longer storage, freeze individual portions or the whole pan after baking. Wrap tightly with foil and plastic wrap to avoid freezer burn. Frozen cornbread can last for up to 2 months without losing flavor or texture.
Reheating
Reheat slices in the oven at 350ºF for about 10-15 minutes or microwave for 30-45 seconds until warmed through. Adding a little butter on top before reheating brings back that fresh-from-the-oven softness and flavor.
FAQs
Can I use turkey sausage instead of pork?
Absolutely! Turkey sausage works well as a leaner alternative and still pairs wonderfully with the taco seasoning and cheeses to keep the cornbread flavorful.
Is this cornbread very spicy?
The heat is gentle and balanced thanks to the taco seasoning and green chiles, so it’s accessible even if you’re not a spicy food lover. You can adjust the amount of chiles or use mild salsa for less heat.
Can I make this with gluten-free cornbread mix?
Yes, swapping in a gluten-free cornbread mix will yield similar results. Just be sure the mix you choose is designed to work for baking savory dishes.
What if I don’t have Monterey Jack cheese?
Feel free to substitute with another mild cheese like mozzarella or even a mild white cheddar. Monterey Jack adds creaminess, but the cornbread will still be delicious without it.
Can I prepare this in advance and bake later?
You can mix everything up to Step 4, cover the batter, and refrigerate overnight before baking. Just allow the dish to come to room temperature for about 20 minutes before baking for even cooking.
Final Thoughts
Trust me when I say the Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe will quickly earn a permanent spot in your recipe box. It’s easy to make, full of heartwarming flavors, and perfect for sharing with family and friends. Give it a try, and watch it disappear at your next meal or gathering!
Print
Spicy Taco-Style Mexican Cornbread with Sausage and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread recipe is a savory, cheesy delight that combines spicy seasoned pork sausage, creamy corn, and a blend of cheddar and Monterey Jack cheeses baked into a moist and flavorful cornbread. Perfect for a family dinner or a festive gathering, it offers a comforting southwestern twist on classic cornbread.
Ingredients
Sausage Mixture
- 1½ lb ground pork sausage
- 1 (1-oz) package taco seasoning
- â…” cup salsa
Cornbread Batter
- 3 (8.5-oz) boxes Jiffy cornbread mix
- 1 (14.75-oz) can creamed corn
- 1 (4-oz) can diced green chiles (undrained)
- 6 large eggs
- ¾ cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and set it aside for later use.
- Cook Sausage Mixture: In a large skillet over medium-high heat, cook the ground pork sausage until it is no longer pink, breaking it apart as it cooks. Drain any excess grease. Stir in the taco seasoning and salsa, then let the mixture simmer gently for 5 minutes to blend the flavors. Remove from heat and set aside.
- Mix Cornbread Batter: In a large mixing bowl, whisk together the Jiffy cornbread mix, creamed corn, diced green chiles (with their juice), eggs, and milk until well combined to form the batter.
- Combine Sausage and Cheese: Add the cooked sausage mixture along with the shredded cheddar and Monterey Jack cheeses to the cornbread batter. Stir thoroughly until all ingredients are evenly incorporated.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish, spreading it out evenly to ensure uniform cooking.
- Bake: Bake the cornbread uncovered in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. This ensures the bread is cooked through without being dry.
- Garnish and Serve: Once baked, optionally garnish with chopped cilantro or sliced green onions for added fresh flavor and color. Serve warm.
Notes
- You can substitute ground turkey or chicken for pork sausage for a leaner option.
- To add more heat, consider using diced jalapeños instead of green chiles or add a pinch of cayenne pepper to the batter.
- This cornbread can be made ahead and reheated; store in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute the milk with almond or soy milk and use dairy-free cheese alternatives.
- Allow the cornbread to cool slightly before slicing to help it set and cut cleanly.
