Go Back
+ servings
Print Recipe
No ratings yet

Cheesy Chorizo Stuffed Corn Muffins

These Cheesy Chorizo Stuffed Corn Muffins made with spicy chorizo, stringy cheese and sweet cornbread are a delicious and easy snack or side.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Snack
Cuisine: Mexican, southern, tex mex
Keyword: chorizo, corn muffins, cornbread, mexican cornbread
Servings: 6 muffins
Author: Lisa Brown


  • 1 box jiffy cornbread (requires one egg and ⅓ cup milk)
  • 8 ounces chorizo
  • 2-4 ounces pepper jack cheese finely shredded


  • In a medium saute pan, brown chorizo (about 6 minutes)
  • Drain and squeeze as much grease out as possible. A mesh strainer will help.
  • Mix corn muffin mix according to package directions.
  • Spray a muffin tin with cooking spray. Spoon a little bit, maybe a tablespoon, into 6 standard size muffin tins.
  • Using a round tablespoon, spoon a rounded ball of chorizo onto the layer of corn muffin mix.
  • Divide cheese and sprinkle on top of corn muffins. Add extra if you like it really cheesy.
  • Spoon mix onto the tops of each muffin. Be careful not to use too much so you don't run out.
  • Bake at 400°F for 20 minutes.
  • Remove from oven and let cool for a few minutes. Using a butterknife, separate the muffin carefully from the size. Remove the muffin from the tin. You made need a fork to help so it doesn't fall apart.
  • Serve and enjoy!