Chili Cornbread
A savory, cheesy cornbread with green chilies and corn, perfect as a hearty side for chili, soups, or casual gatherings, offering a moist texture and flavorful bite.
Ingredients
Instructions
- Combine flour, cornmeal, baking powder, salt, and sugar in a bowl.
- Stir in grated Cheddar cheese, cream-style corn, chopped green chilies, milk, and vegetable oil.
- In a small bowl, beat the eggs and add to the cornmeal mixture, stirring only until blended.
- Pour the batter into an oiled 9-inch square baking pan.
- Bake at 400°F (200°C) until golden brown, about 30 to 35 minutes.
Tips & Substitutions
For added flavor, consider using a mix of different cheeses, such as pepper jack for a spicy kick. If you don't have cream-style corn, pureed corn can be a substitute. You can also replace the green chilies with jalapeños for extra heat. Make sure not to overmix the batter; a few lumps are fine for a tender cornbread.
Serving Suggestions
Chili cornbread is delicious on its own but pairs beautifully with a bowl of chili or soup for a comforting meal. Serve it alongside a fresh green salad for a balanced dinner. You can also enjoy it as a snack with butter or honey drizzled on top. For something sweet, consider serving slices with a piece of Granny'S Apple Cake for dessert.
Storage & Reheating
Store leftover chili cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for 20-30 seconds or warm in a preheated oven at 350°F until heated through. This cornbread also freezes well; just wrap it tightly in plastic wrap and foil.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Cornbread contains roughly 183 calories, with 4g protein, 26g carbohydrates, and 7g fat. It is a good source of calcium (15% of the Daily Value), vitamin A (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1205mg per serving (52% 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 gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking powder is gluten-free as well. The texture may vary slightly, but it should still bake up nicely.
What can I use instead of sharp Cheddar cheese?
If you prefer a milder flavor, you can use medium Cheddar or a blend of cheeses. Other great options include Monterey Jack or a spicy pepper jack for an extra kick.
How do I know when the cornbread is done baking?
The cornbread is done when it's golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid over-browning.
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).