Chili Cheddar Cornbread
Chili Cheddar Cornbread offers a bold twist on classic cornbread with the addition of green chilies, sharp cheddar, and colorful red peppers. Its savory, spicy flavors make it perfect as a side dish for chili, barbecue, or hearty soups, appealing to those who enjoy flavorful, comforting baked goods.
Ingredients
- 2 cups yellow cornmeal ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon sugar ⓘ
- 1 1/4 teaspoons salt ⓘ
- 2 1/2 cups milk ⓘ
- 2 teaspoons shortening or oil ⓘ
- 1 teaspoon dried minced onion ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 (8 3/4 oz.) can whole corn, drained ⓘ
- 1 (4 oz.) can green chili peppers, seeded, rinsed and chopped ⓘ
- 1/4 cup red peppers ⓘ
Instructions
- Mix cornmeal, flour, baking powder, sugar, and salt together.
- Add milk, eggs, and melted shortening; mix well.
- Add dried minced onion and let stand for 5 minutes.
- Fold in shredded Cheddar cheese, drained corn, chopped green chili peppers, and red peppers.
- Spoon about 1/3 cup batter into greased and floured 2 1/2-inch muffin cups.
- Bake at 375°F for 25 to 30 minutes.
Tips & Substitutions
For an extra kick, consider adding diced jalapeños or a dash of cayenne pepper to the batter. If you prefer a lighter texture, substitute half of the milk with buttermilk or yogurt. You can use any type of cheese you have on hand, such as Monterey Jack or pepper jack, for varied flavors. Ensure the muffin cups are well-greased to prevent sticking.
Serving Suggestions
Chili Cheddar Cornbread is delightful served warm, perhaps with a dollop of butter or honey. It pairs beautifully with hearty soups like chili or vegetable stew. For a complete meal, serve alongside a fresh salad or a bowl of Fruit Salad Pudding for a sweet contrast. These cornbread muffins can also be a fantastic side for any barbecue or picnic.
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 or freeze for up to 3 months. To reheat, simply warm in the oven at 350°F for about 10-15 minutes, or microwave individual pieces for about 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Cheddar Cornbread contains roughly 316 calories, with 8g protein, 77g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (103% of the Daily Value), iron (21% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 644mg per serving (28% 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 dairy?
Yes, you can substitute the milk with a non-dairy alternative such as almond milk or oat milk. Ensure that the shortening or oil you use is also dairy-free. This makes the recipe suitable for those following vegan or dairy-free diets.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If using a muffin tin, keep an eye on them as they may bake faster than a traditional pan.
Can I add other ingredients to the cornbread?
Absolutely! Feel free to customize your cornbread by adding ingredients like diced bell peppers, fresh herbs, or even cooked sausage for a heartier version. Just be careful not to add too much moisture, which could affect the texture.
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).