Zingy Chili Cornbread
Elevate your cornbread game with this Zingy Chili Cornbread recipe—a bold and flavorful twist on a classic favorite. Featuring the perfect balance of sweet and spicy, this cornbread is packed with shredded sharp cheddar cheese, diced green chilies, jalapeños, and tender corn kernels for a vibrant kick in every bite. Buttermilk and a touch of honey create a moist, tender crumb while preheating a cast iron skillet ensures a golden, crispy crust. Ready in just 40 minutes, this easy-to-make side dish pairs wonderfully with hearty chili, smoky barbecue, or a drizzle of honey for a touch of sweetness. If you're looking for an irresistible fusion of comfort and zing, this recipe is your go-to!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 large egg
- 0.75 cup shredded sharp cheddar cheese
- 4 ounces diced green chilies (from a can, drained)
- 1 diced jalapeño (seeded for less heat, optional)
- 0.75 cup corn kernels (frozen, fresh, or canned; if canned, drain thoroughly)
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast iron skillet or a greased 9-inch round baking pan. Place the skillet in the oven to preheat (if using).
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In a medium-sized bowl, whisk together the buttermilk, melted butter, egg, and honey until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix; it’s okay if the batter has a few lumps.
Gently fold in the shredded cheddar cheese, diced green chilies, jalapeño, and corn kernels until evenly distributed throughout the batter.
Carefully remove the preheated skillet (if using) from the oven. Pour the batter into the skillet or prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the cornbread cool for at least 10 minutes before slicing and serving.
Serve warm with a drizzle of honey, a dollop of butter, or alongside your favorite chili or barbecue dish for a zingy, comforting side.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 164 mg | 3% | |
*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.
