Cheese And Chili Cornbread
A flavorful cornbread packed with sweetness from corn, heat from green chilies, and cheesy richness, perfect as a side dish for gatherings or comfort meals.
Ingredients
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9 x 9 x 1½-inch baking pan.
- In a large bowl, beat eggs slightly.
- Add drained corn and chopped green chilies; mix well.
- Stir in cornmeal, salt, baking powder, sour cream, melted butter, and grated Monterey Jack cheese.
- Pour the batter into the prepared baking pan.
- Bake for 40 minutes or until golden on top and well done.
- Cut into squares and serve hot with butter or chili.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or cayenne pepper to the batter. You can substitute the Monterey Jack cheese with cheddar or pepper jack for a different flavor profile. If you prefer a gluten-free option, use a gluten-free cornmeal. To enhance the cornbread's texture, mix in some cooked bacon or sausage bits for added richness.
Serving Suggestions
Serve this Cheese And Chili Cornbread hot, with a pat of butter melting on top for extra richness. It pairs beautifully with chili or a hearty soup, making it perfect for a cozy meal. For a delightful breakfast, try it alongside Derby Breakfast Yeast Biscuits or as a side to scrambled eggs.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual squares in the microwave for 20-30 seconds or warm them in the oven at 350°F for about 10-15 minutes. This will keep the cornbread moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese And Chili Cornbread contains roughly 330 calories, with 3g protein, 31g carbohydrates, and 22g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1229mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes, you can use fresh corn! Simply cook and cut the kernels from about 2 ears of corn. This will add a fresh sweetness to your cornbread, enhancing its flavor and texture.
How can I make this recipe dairy-free?
To make this Cheese And Chili Cornbread dairy-free, substitute the sour cream with a non-dairy yogurt or a plant-based sour cream alternative. Use dairy-free butter or margarine and replace the Monterey Jack cheese with a dairy-free cheese option.
What can I serve this cornbread with?
This cornbread is versatile and pairs wonderfully with dishes like chili, soups, or stews. You can also enjoy it alongside a fresh salad for a lighter meal or serve it as a side with barbecued meats for a delicious summer cookout.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).