Chili Cornbread Recipe
Don’t be intimidated by the number of ingredients in this Chili cornbread recipe. It comes together very quickly and is a nice compliment to many Tex-Mex inspired meals. The instructions call for a 9 inch round cake pan
or 9 inch square cake pan, but you could bake this in your grandma's well seasoned cast iron skillet
if you’d like. Homemade cornbreads are definitely worth the effort; they are almost as simple to throw together as the box mixes, but the difference in fresh taste is extraordinary.
Enjoy this Chili Cornbread Recipe with a nice bowl of hot chili or a hearty soup.
1-1/2 cups cornmeal. ½ cup all purpose flour 2 tsp. baking powder 1 tsp sugar 1 tsp. salt ½ tsp baking soda
½ tsp. chile powder 1/4 tsp. ground chipotle chile powder ½ cup shredded cheddar cheese ¼ cup melted butter, cooled 2 eggs 1-1/2 cups buttermilk
1 – 4 oz. can chopped mild green chiles, drained well
Preheat oven to 450º F. Grease a 9 inch round cake pan
or 9 inch square cake pan.
In a large mixing bowl, combine dry ingredients (from cornmeal to ground chipotle chile pepper). Stir well to evenly distribute the ingredients. Add the cheddar cheese and toss to combine; set aside.
In a medium sized bowl whisk
Pour mixture into the prepared pan and bake for 25 to 30 minutes or until the top is golden brown and the center of the bread is set. Allow to cool for 5-10 minutes; slice into wedges and serve warm.
Top of Chili Cornbread Recipe Return to Quick Breads Page Return to Archived Recipes Home For the Love of Baking Photo credits: Picture of a skillet of cornbread by Elkeflorida @ istockphoto.com Picture of cookie dough hearts by PIKSEL @ istockphoto.com
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