Chorizo Cornbread + Honey Butter

Disclosure: This is a sponsored post as a participant in the Walmart Moms Program. 

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Being a bi-cultural family is very interesting when it comes to celebrating holidays and following traditions. We’ve been known to mix and create our own traditions. For Thanksgiving we have an array of foods but this year we are about to take it to another level.

The hubs loves his cornbread and so does the whole family. While I love the traditional corn muffins the hubs bakes, this year we wanted to combine some of our favorite flavors. Taking spicy Mexican flavor of Chorizo and pairing it with our traditional cornbread muffins was such a brilliant idea.

This Thanksgiving we are bringing savory and sweet to the table with our Chorizo Cornbread that pairs up perfectly with Honey Butter. Just enough spice to be followed with a light sweet flavor. It really just melts in your mouth.

Creating these Chorizo Cornbread muffins was easy. Make these muffins this Thanksgiving for your family!

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For the Muffins

  • 1/2 cup of beef chorizo
  • 2 tablespoons chopped chives
  • 2 stems of thyme (only the leaves)
  • 1 box of Jiffy cornbread mix

For the Honey Butter

  • 1/2 cup of unsalted butter
  • 1/4 cup of honey

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For Chorizo Cornbread Muffins

  • Make your Jiffy Mix according to directions on the box. Set aside
  • Cook 1/2 cup of chorizo until well done. It should be dark red in color.
  • Let the Chorizo sit for a minute off the stove.
  • Once cooled, add to your cornbread mix.
  • Mix well until orange in color.
  • Add 2 tablespoons of Chopped Chives
  • Add the leaves of 2 stems of Thyme
  • Mix until combined.
  • Add batter to a well greased muffin pan.
  • This should yield 6-8 muffins
  • Cook at 400 degrees for appx. 10-15 minutes or until dark golden in color.

For Honey Butter

  • Whip butter until soft. Mix butter and combine until whipped thoroughly. Refrigerate until ready to serve.
Be sure to pin our recipe! 

Disclosure: This is a sponsored post. 

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