Cornbread And Chilies
A savory cornbread loaded with green chilies and melted cheese, perfect as a flavorful side for family dinners or gatherings that love a hint of spice.
Ingredients
Instructions
- Beat eggs, creamed corn, milk, and oil together.
- Add all dry ingredients: cornmeal, baking soda, and salt.
- Mix until well combined.
- Pour the batter into a greased 9 x 9-inch baking pan.
- Bake at 350°F for 45 minutes until golden brown and cooked through.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using spicy Ortega chilies. If you prefer a different cheese, sharp cheddar can be a great substitute for Longhorn cheese. To keep the cornbread moist, avoid overmixing the batter and ensure it’s poured into a properly greased pan. This recipe is perfect for a potluck or as a side to BBQ dishes.
Serving Suggestions
Serve this cornbread warm, optionally topped with butter or honey for extra flavor. It pairs beautifully with chili or soups, making it a great side for hearty meals. Consider serving it alongside dishes like BBQ ribs or a fresh garden salad for a balanced meal. For an extensive meal, browse more American recipes that complement this dish.
Storage & Reheating
Leftover cornbread can be stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week or freeze in individual slices for up to three months. To reheat, wrap in foil and warm in the oven at 350°F until heated through, or microwave for a quick option.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread And Chilies contains roughly 353 calories, with 7g protein, 69g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (131% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1394mg per serving (61% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before baking. This allows the ingredients to meld together for better flavor.
What can I use instead of creamed corn?
If you don't have creamed corn, you can blend regular corn kernels with a bit of milk to achieve a similar creamy texture. Alternatively, using a mix of cornmeal and an extra egg can help maintain moisture in the cornbread.
Can I add other ingredients to this cornbread?
Absolutely! You can mix in cooked bacon bits, chopped green onions, or even some shredded zucchini for added flavor and texture. Just ensure that additional ingredients don’t overwhelm the batter.
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).