Cheese Chilies Cornbread
Cheese Chilies Cornbread offers a flavorful, moist bread with a spicy kick from green chilies and a cheesy richness, perfect for casual gatherings or as a hearty side dish.
Ingredients
Instructions
- Preheat oven to 400°F.
- Whisk together eggs, yogurt, and cooled melted oleo in a medium bowl.
- Add dry ingredients—cornmeal, salt, baking soda, baking powder—and mix until just well blended.
- Stir in canned cream-style corn, minced green onions, chopped green chilies, and grated Monterey Jack cheese; mix well.
- Pour the batter into a greased 10-inch heavy skillet.
- Bake for 40 minutes or until golden brown and cooked through.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using pepper jack cheese instead of Monterey Jack. If you don't have oleo, melted butter or vegetable oil can be used as a substitute. Ensure not to overmix the batter to maintain a light texture. You can also experiment by adding fresh herbs or spices to elevate the flavor, especially if you're enjoying this alongside dishes like Mamma Ellard'S Pecan Pie.
Serving Suggestions
Serve this Cheese Chilies Cornbread warm, perhaps alongside a bowl of chili or a fresh garden salad for a complete meal. It's perfect for potlucks or family gatherings and pairs beautifully with dishes like Pineapple Or Coconut Pie for dessert. For added flair, consider drizzling with honey or serving with a dollop of sour cream on top.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply pop it in a preheated oven at 350°F for about 10-15 minutes, or microwave individual pieces for about 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Chilies Cornbread contains roughly 345 calories, with 14g protein, 50g carbohydrates, and 10g fat. It is an excellent source of protein (28% of the Daily Value) and calcium (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1894mg per serving (82% 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 make this recipe ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours before baking. This allows the flavors to meld beautifully. Just give it a quick stir before pouring into the skillet and baking as instructed.
What can I substitute for yogurt?
If you don't have yogurt, sour cream works well as a substitute and will provide a similar tanginess. Alternatively, buttermilk can be used for a lighter texture, but you may want to slightly decrease the amount of liquid in the recipe.
Is there a gluten-free option for this cornbread?
Yes, you can use a gluten-free cornmeal blend instead of regular cornmeal. Just ensure that all other ingredients, such as baking powder and any optional add-ins, are also gluten-free to maintain the integrity of the dish.
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).