Chilli Cheese Cornbread with Polenta
Elevate your cornbread game with this bold and flavorful Chilli Cheese Cornbread with Polenta! A delicious twist on a classic, this recipe combines the hearty texture of polenta with sharp cheddar cheese and a kick of fresh red chili for a savory side dish or standalone snack that's bursting with character. The fluffy, golden cornbread is perfectly spiced and irresistibly cheesy, with just the right amount of heat to tantalize your taste buds. Easy to prepare in under 40 minutes, this recipe is perfect for pairing with hearty chilis, soups, or barbecue spreads. Garnish with fresh cilantro for a pop of color and herbaceous freshness before serving warm. Bring a touch of comfort food with a fiery edge to your table today!
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Recipe Information
Ingredients
- 150 grams Polenta (cornmeal)
- 125 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 50 grams Granulated sugar
- 150 grams Sharp cheddar cheese, shredded
- 2 pieces Fresh red chili, finely chopped (adjust to taste)
- 250 milliliters Whole milk
- 75 grams Unsalted butter, melted and cooled
- 2 large Eggs
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and grease a 9-inch square baking pan or line it with parchment paper.
In a large mixing bowl, combine the polenta, all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk together until evenly mixed.
Stir in the shredded cheddar cheese and finely chopped chili peppers, ensuring they are evenly distributed through the dry ingredients.
In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth and well-combined.
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and let it cool in the pan for 5–10 minutes. Optional: Sprinkle with chopped cilantro for a fresh garnish.
Slice into squares and serve warm. This cornbread pairs beautifully with chili, soups, or as a standalone snack.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
