We have a hunch that almost everyone loves brunch. We sure do! From traditional omelettes to chicken and waffles, brunch has something for everyone. Treat your friends and family to this Tex-Mex Chorizo Cornbread. It brings a spicy twist to your brunch table.

Photo by Evan Henningsen

Recipes by Cynthia Hulé

Tex-Mex Chorizo Cornbread with Fresh Salsa

Serves 4
1 package (1⁄2 ounces) cornbread mix
1⁄4 cup sour cream
2 teaspoons milk
6 ounces ground pork chorizo
4 eggs, fried
Fresh cilantro to taste
Lime juice to taste
2 radishes, thinly sliced (for garnish)


2 tomatoes, chopped
1⁄2 onion, chopped
3 cloves garlic, minced
4 small colored bell peppers, thinly sliced
1⁄4 cup cilantro, chopped
Juice of 1 lime


  1. To make salsa, chop tomatoes into small pieces and mix with chopped onion in a bowl. Mince garlic and add. Thinly slice the bell peppers and mix in. Chop the cilantro and mix in with the rest. Squeeze lime over mixture and mix to combine. Set aside until time to assemble.
  2. Mix and bake cornbread according to package directions.
  3. While cornbread cools, mix together sour cream and milk and set aside.
  4. Brown the chorizo in a skillet. Remove from heat.
  5. Cut a square of cornbread and place it on a plate or in a bowl. Place 1⁄4 cup of the chorizo and 1⁄3 cup of salsa on top of cornbread. Place fried egg on top and cover with a quarter of the sour cream mix. Repeat for other plates.
  6. Sprinkle fresh cilantro and additional lime on top. Garnish with radish slices.

Article originally published in the May 2019 issue of Missouri Life.