Six-Shooter Corn Bread
A buttery, cheesy cornbread with green chilies and sweet corn that offers a smoky, tangy bite—perfect for family gatherings or a lively game day snack.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream 1/2 lb. margarine with 1 cup sugar.
- Add 4 eggs one at a time, mixing well after each addition.
- Stir in 1 can chopped green chilies.
- Fold in 1 can cream‑style corn, 1/2 cup grated Jack cheese, 1 cup grated Tillamook/Cheddar cheese, and 1/4 tsp salt.
- Sift 1 cup flour, 1 cup yellow cornmeal, and 4 tsp baking powder together.
- Add the dry mixture to the wet ingredients and mix until just combined.
- Grease and flour an 8 x 12‑inch glass baking dish, then pour the batter in.
- Reduce oven temperature to 300°F and bake for 1 hour.
- Cool, cut, and serve.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or using pepper jack cheese. You can substitute the margarine with butter for a richer flavor. If you don't have green chilies, try using roasted red peppers instead. Ensure the ingredients are at room temperature for better mixing; this helps achieve a light, fluffy texture.
Serving Suggestions
Serve this cornbread warm alongside chili, soups, or stews, or enjoy it with a drizzle of honey for a sweet treat. It pairs beautifully with Creamside Milk Punch for a delightful brunch option. For added flavor, consider spreading a bit of butter or your favorite jam on top before serving.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, wrap individual pieces in foil and warm them in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Six-Shooter Corn Bread contains roughly 542 calories, with 13g protein, 46g carbohydrates, and 35g fat. It is an excellent source of calcium (38% of the Daily Value) and protein (26% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1513mg per serving (66% 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 make the cornbread a day in advance. Simply bake it, let it cool completely, then store it in an airtight container. When ready to serve, reheat as mentioned in the storage section to maintain its moisture and flavor.
What can I use instead of green chilies?
If you prefer a milder flavor or don't have green chilies, you can substitute them with sweet corn or roasted red peppers. Alternatively, diced bell peppers will add color and texture without the heat.
Is this recipe suitable for vegetarians?
Yes, this cornbread recipe is suitable for vegetarian diets as it contains no meat or animal-derived ingredients. For a vegan version, you can replace the eggs with flaxseed meal or applesauce and use a plant-based margarine.
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).