This Mexican style cornbread breakfast casserole recipe is loaded with the mild sweetness of cornbread and the suble spice of chorizo and green chiles. Easy to make, this easy breakfast casserole was a great way to start the day.
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It's been a busy few weeks here at Casa Odenwalder.
With Zoe and Evan and Alex being here, all be it coming and going with skiing in between, they somehow managed to squeeze in Super Bowl and Valentine's Day parties, along with numerous requests such as breakfast burritos (please mom) my days have been full.
All this and I leave Tuesday morning to cook for Chez Libby and her friends at a benefit dinner for my brother's temple.
So this past week also included recipe testing for the dinner Mom requested.
Yes, I'm not just full in my tummy, I am completely full in my head.
But it was clear this morning that this cornbread breakfast casserole, made with a box of cornbread mix, was something the whole family enjoyed.
While they were out partying last night I got out my mixing bowl and quickly put this fantastic breakfast together.
The kids ate, Manservant took them to the airport, and Alex helped me clean up while I baked madeleines for party gifts for my mother's soiree.
Why This Cornbread Casserole Recipe Was So Good!
Making this cornbread casserole with a boxed cornbread mix is easy enough to do.
You could use Jiffy, but Old El Paso cornbread Southwest style was on sale so I went for it.
I had never tried Old El Paso products before but if compliments are any indication of how good something is then I would have to say Old El Paso scored big!
My inspiration for this easy cornbread breakfast casserole recipe came from Bon Appetit.
However when it came to what I like I would say they didn't take this recipe far enough.
Rather than bacon I used chorizo, and then I got carried away with green chiles and onions and cheese.
In our house Mexican food rules and this easy casserole with spicy sausage and Cheddar cheese is the perfect way to make my family happy.
FAQ's
What is a cornbread casserole?
What goes with cornbread casserole?
Cornbread Breakfast Casserole Ingredients
Chorizo Sausage Makes this more of a Mexican flavored dish but feel free to use pork sausage also.
Chopped onions are sauteed with the chorizo
Green chilies or even add a chopped bell pepper with the onions.
El Paso cornbread mix 13.5 oz
Half and half, heavy cream or milk
Large eggs
Grated cheese (Cheddar, Extra-sharp cheddar, Monterey Jack or your choice)
Chopped drained pickled jalapenos
Chopped fresh cilantro plus more for garnish
Garlic powder is optional, but I added a dash along with a good grind of black pepper
For garnish my favorite toppings include: Slices of Avocado, Chopped fresh tomatoes, Salsa, Hot Sauce, Green Onions, Sour Cream
How To Make This Cornbread Casserole Recipe
First decide if you are baking this to be eaten now or in the morning.
If baking right away, preheat oven to 350.
Since I make mine as an overnight casserole I use a 13x9" greased baking dish.
However if you are making this to be eaten immediately it would be fun to make this breakfast casserole in a well greased 10" cast iron skillet.
Spray a 13x9" baking dish with nonstick cooking spray or grease well with butter or oil.
Cook chorizo in a large skillet, over medium heat. To make chorizo crisp, flatten the chorizo into the skillet and cook until crisp on one side.
Flip over, add the chopped onion, and cook that side until crisp. Blot grease with a paper towel if needed. Now break the mixture into crumbles.
Chef tips: I always use a pastry blender to chop up any browned ground meat mixture. Works like a charm but be careful not to press too hard or you will ruin the surface of your skillet.
This conrbread breakfast casserole can be made to suit your taste.
Yes, this could easily become a Cajun cornbread breakfast casserole or make it more Southern and add some corn to the mix.
Pour chorizo into a large bowl and stir in green chiles, box of cornbread mix and half and half.
Whisk eggs and pour egg mixture into the bowl.
Season as desired. Using the El Paso mix did not require me to add more salt, but be sure to check for salt and pepper. I did add a good sprinkle of garlic powder.
Stir grated cheese, pickled jalapenos and cilantro into the cornbread mixture.
Scrape into prepared casserole dish or skillet, and top with the remaining ½ c of cheese.
Cover and place into refrigerator overnight or bake casserole for 25-30 minutes until the edges are golden brown and the casserole is puffed and set.
Let cool about 10 minutes before slicing.
If baking the next morning, bake time is a bit longer.
Bake about 45 to 60 minutes or until the edges are golden and the casserole is puffed and set. Let sit about 10 minutes before slicing.
While casserole bakes prepare your favorite toppings.
I don't know about you but I love recipes that save home cooks time.
This breakfast bake comes together fast and is perfect for special occasions or just to feed the kids that slept over last night!
We loved this cornbread breakfast casserole recipe and have no doubt it will compete in popularity with this other Mexican breakfast casserole made with hashbrowns.
Whatever you choose I have no doubt that it won't be an easy decision.
All that being said-you can't go wrong with either!
More Breakfast Casseroles
Maple Bacon Breakfast Strata Casserole
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Cornbread Breakfast Casserole
- Prep Time: 20 Minutes
- Cook Time: 30-60 Minutes
- Total Time: 0 hours
- Yield: 8 to 10 Servings 1x
- Category: Breakfast
- Cuisine: Mexican/American
Description
This Mexican style cornbread casserole can be kept overnight and baked in the morning or bake right away and enjoy. Perfect for dinner as well as breakfast, my family devoured this breakfast casserole before heading to the airport.
Ingredients
1 lb chorizo
1 c chopped onion
1 4 oz can chopped green chilies
1 box El Paso cornbread mix 13.5 oz
3.5 c half and half
9 large eggs
1 ¼ c grated cheese (Cheddar, Monterey Jack or your choice)
½ c chopped drained pickled jalapenos
¼ c chopped fresh cilantro plus more for garnish
For garnish: Sliced or chopped avocado, Chopped fresh tomatoes
Instructions
If baking right away, preheat oven to 350.
Spray a 13x9" baking dish with nonstick cooking spray or grease well with butter or oil.
Cook chorizo in a large skillet, over medium heat. To make chorizo crisp, flatten the chorizo into the skillet and cook until crisp on one side. Flip over, add the chopped onion and cook that side until crisp. Now break the mixture into crumbles. I do this using a pastry blender. Blot grease with a paper towel if needed.
Pour chorizo into a large bowl and stir in green chiles, box of cornbread mix and half and half. Add eggs and season as desired. Using the El Paso mix did not require me to add more salt, but be sure to check for salt and pepper. I did add a good sprinkle of garlic powder.
Stir in the grated cheese, pickled jalapenos and cilantro.
Scrape into prepared baking dish and top with the remaining ½ c of cheese.
Cover and place into refrigerator overnight or bake for 25-30 minutes or until the edges are golden and the casserole is puffed and set. Let cool about 10 minutes before slicing.
If baking the next morning, take casserole out of the fridge while oven is preheating to 350. Bake about 45 to 60 minutes or until the edges are golden and the casserole is puffed and set. Let sit about 10 minutes before slicing.
Garnish with fresh chopped cilantro, sliced or chopped avocado and chopped fresh tomatoes. Feel free to serve sour cream and hot sauce or salsa on the side.
Notes
Thanks Bon Appetit for the inspiration.
Jeff the Chef @ Make It Like a Man! says
I love breakfast casseroles. Thanks for the recipe!
Lea Ann says
This breakfast casserole looks delish Abbe. I had no idea Old ElPaso made a cornbread mix. Have fun in Phoenix, mom and friends are going to be so spoiled.