Easy, cheesy, and muy caliente! This zesty cornbread strata brings together hot Mexican chorizo sausage, black beans, and heaps of melty cheddar cheese for the perfect potluck meal.
Cheesy Chorizo and Black Bean Cornbread Strata
- 2 6 oz. pkgs cornbread mix
- 1/2 tablespoon chili powder
- 3-1/2 cups shredded sharp cheddar cheese, divided
- 2 4.5 ounce can diced, roasted chilies, divided
- 1-1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 pound ground chorizo sausage
- 3/4 cup diced red onion
- 3/4 cup diced roasted red bell pepper
- 15 ounces can black beans, drained and rinsed
- 6 large eggs, beaten
- 1-3/4 cups whole milk
Preheat oven to 450 degrees. 8 to 10 minutes prior to baking, place a 12-inch cast iron skillet in the oven to heat.
In a large mixing bowl, whisk together cornbread mix, chile powder, and 1/2 cup cheese. Pour in buttermilk and 4.5 oz. diced chiles and stir until smooth.
Carefully remove hot skillet from oven and pour in vegetable oil, swirling to coat bottom of pan. Quickly pour in cornbread batter. Place skillet in preheated oven and bake 18-20 minutes, until center is cooked through and edges are golden brown. Remove from heat and let rest 15-20 minutes. Turn oven down to 375 degrees.
While cornbread is cooling, heat a 5-qt. dutch oven over medium-high heat. Add chorizo and red onion to dutch oven. Stir frequently while cooking, using a large wooden spoon to break up sausage as it cooks. Continue cooking until sausage is cooked through and onion is soft and fragrant, 8-10 minutes. Remove dutch oven from heat. Stir roasted peppers, black beans, and remaining 4.5 oz. of diced green chilies into pot with sausage and onions. Let sit 10 minutes to cool slightly before stirring in 2 cups of shredded cheese.
Slice cooled cornbread into small chunks roughly 3/4 inch in size. Place cornbread chunks into dutch oven with chorizo mixture and stir gently until evenly incorporated.
In a large bowl, whisk together beaten eggs and milk until even and smooth. Pour egg mixture into dutch oven with the cornbread and chorizo, patting down cornbread until milk is mostly absorbed, 2-3 minutes. Sprinkle the remaining 1 cup cheese evenly over the top of the cornbread mixture.
Bake strata in the preheated oven for 70-75 minutes, until edges are golden brown and center is mostly firm. Let rest 15-20 minutes before slicing and serving.