Southwest Green Chili Cornbread
Southwest Green Chili Cornbread boasts a moist, flavorful crumb with spicy green chilies and cheesy richness, perfect for gatherings or as a savory side dish.
Ingredients
Instructions
- Cream butter and sugar together until well combined.
- Add eggs one at a time, mixing after each addition.
- Stir in green chilies and cream-style corn.
- Add shredded Cheddar and Jack cheeses, mixing well.
- In a separate bowl, combine flour, cornmeal, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until smooth.
- Pour batter into a well-buttered 9-inch square pan.
- Bake at 325°F (163°C) for 1 hour or until golden and cooked through.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using spicy green chilies. If you're out of butter, vegetable oil can be used as a substitute, though it may alter the flavor slightly. Additionally, you can replace half of the Cheddar cheese with a pepper jack for an extra kick. This cornbread pairs beautifully with Texas Tamale Casserole.
Serving Suggestions
Serve the Southwest Green Chili Cornbread warm, ideally with a dollop of sour cream or a drizzle of honey for a sweet-savory contrast. It pairs well with chili, soups, or even as a side for Mexican recipes. For a fun gathering, consider serving it alongside Layered Fiesta Dip for a delightful spread.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it in plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. For longer storage, freeze slices in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Southwest Green Chili Cornbread contains roughly 439 calories, with 11g protein, 74g carbohydrates, and 12g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1459mg per serving (63% 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 use fresh green chilies instead of canned?
Yes, you can use fresh green chilies! Just roast and dice them before adding to the mix. About 1 cup of fresh chilies should suffice, but adjust based on your spice preference. Make sure to remove the seeds for a milder flavor.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit until it thickens. Alternatively, 1/4 cup of unsweetened applesauce can replace one egg, keeping the cornbread moist.
How can I make this cornbread gluten-free?
To make this cornbread gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps provide structure. The rest of the ingredients can remain the same for a delicious gluten-free version.
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).