Chile Cornbread
A flavorful cornbread infused with roasted peppers, sweet corn, and spices, perfect for gatherings or as a comforting side dish with a spicy kick.
Ingredients
- 1 sweet red pepper, finely chopped ⓘ
- 1 green pepper, finely chopped ⓘ
- 1 jalapeno pepper, broiled, peeled, seeded and chopped ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1 Tbsp. butter, melted ⓘ
- 1/8 tsp. pepper ⓘ
- 1 dash hot sauce ⓘ
- 1/2 c. whole kernel corn, drained ⓘ
- 1 pkg. dry yeast ⓘ
- 1 Tbsp. sugar
- 1/2 c. warm water (105~ to 115~) ⓘ
- 2 c. all-purpose flour ⓘ
- 1/2 c. masa harina ⓘ
- 1/4 c. yellow cornmeal ⓘ
- 1 Tbsp. salt ⓘ
- 2 eggs ⓘ
- 1/4 c. plus 2 Tbsp. unsalted butter, softened ⓘ
- 3/4 to 1 c. all-purpose flour ⓘ
Instructions
- Saute peppers, onion, and garlic in 1 tablespoon butter until tender.
- Stir in red pepper, hot sauce, and corn; cook until thoroughly heated.
- Remove from heat; cool.
- Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes.
- Combine 2 cups flour, masa harina, yellow cornmeal, and salt; mix well.
- Gradually stir into yeast mixture.
- Add eggs, one at a time, mixing with hands until smooth.
- Turn out onto a lightly floured surface; knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic.
- Place dough in a well-greased bowl, turning to grease the top.
- Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Tips & Substitutions
For added flavor, consider using a combination of sweet and spicy peppers. If you can't find masa harina, you can substitute with an equal amount of cornmeal, though it may alter the texture slightly. To ensure a good rise, make sure your water is at the right temperature; too hot can kill the yeast. A pinch of sugar can also help activate the yeast more effectively.
Serving Suggestions
This Chile Cornbread pairs beautifully with hearty soups or stews, making it an excellent side for dishes like Broccoli-Rice-Chicken Casserole. For a complete meal, consider serving it alongside a fresh Salad With A Tang to balance out the richness. You can also enjoy it with a dollop of sour cream or a sprinkle of cheese 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 freeze for up to 3 months. To reheat, simply place slices in a preheated oven at 350°F for about 10 minutes or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chile Cornbread contains roughly 909 calories, with 21g protein, 99g carbohydrates, and 50g fat. It is an excellent source of vitamin C (155% of the Daily Value), protein (41% of the Daily Value), and iron (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 cornbread without using yeast?
Yes, you can make a quick version without yeast by using baking powder instead. Use 1 tablespoon of baking powder for every cup of flour. This will give you a denser cornbread, but it will still be delicious. Just mix the dry ingredients separately and add the wet ones as you would in the original recipe.
How can I make this dish spicier?
To increase the heat, you can add more jalapeno peppers or include diced serrano peppers in the sauté mix. Additionally, consider using a spicier hot sauce or even a pinch of cayenne pepper in the batter for more kick. Just be sure to taste as you go to avoid overpowering the dish.
What can I substitute for the unsalted butter?
If you're looking for a dairy-free option, you can substitute the unsalted butter with coconut oil or a plant-based butter alternative. For a lighter version, unsweetened applesauce can also work well in place of butter, though it may slightly alter the flavor and texture of the cornbread.
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).