Chile Corn Bread
A savory cornbread infused with green chiles and melted cheese, offering a moist, flavorful bite perfect for family dinners or as a comforting side dish.
Ingredients
Instructions
- Put cottage cheese, creamed corn, cornmeal, eggs, baking powder, and salt in a large bowl and beat for about 1 minute until well blended.
- Grease a 9 x 13-inch pan.
- Place half of the batter in the pan, spreading evenly.
- Sprinkle chopped green chiles over the batter.
- Sprinkle all of the shredded cheese over the chiles.
- Spread the remaining batter on top of the cheese layer.
- Sprinkle with paprika.
- Bake in a 350°F oven for 1 hour.
Tips & Substitutions
For a creamier texture, use full-fat cottage cheese or Greek yogurt as a substitute. If you prefer a spicier kick, add more diced green chiles or even a dash of hot sauce to the batter. Ensure the cornmeal is fresh for the best flavor, and consider using fresh corn instead of canned for a sweeter taste. This dish can also be made gluten-free by using a gluten-free cornmeal blend.
Serving Suggestions
Serve warm as a delicious side dish for chili or grilled meats. It pairs beautifully with a fresh green salad or can be enjoyed as a snack on its own. For a delightful brunch option, offer it alongside a fruit platter or even with a side of Mock Oyster Dip for a savory contrast. This recipe is also a fantastic addition to potlucks or gatherings.
Storage & Reheating
Leftover Chile Corn Bread can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual pieces in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in an oven at 350°F for about 10 minutes until warmed and slightly crisped on the edges.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Corn Bread contains roughly 334 calories, with 8g protein, 43g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (102% of the Daily Value), vitamin A (39% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 718mg per serving (31% 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 Chile Corn Bread ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if the batter is cold from the fridge.
What can I substitute for the cottage cheese?
You can replace cottage cheese with ricotta cheese or a vegan alternative like silken tofu for a dairy-free option. Each substitute will slightly alter the texture but will still yield a delicious result.
Is this recipe suitable for freezing?
Yes, Chile Corn Bread freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm as desired.
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).