Chili Cheese Cornbread



 Chili Cheese Cornbread may just be the best cornbread ever.


What’s better than cornbread?  How about cornbread with flair?  If you think you like cornbread, wait until you try it this way—full of cheddar cheese, diced green chilies and topped with butter. 


Hand me a piece of cornbread, would you?

What’s not to love about this cornbread?

Truth be told, I wasn’t much of a cornbread connoisseur as a kid.  Mom always made it using a basic recipe and then served it up with butter and honey.  And while I like both of those, most of the time I’d prefer a plain old biscuit.


You can see where this is headed, right? With my old indifference still firmly ingrained, I admit I was highly skeptical when my wife first suggested we have cornbread with our dinner the other night.  Boy was I wrong!  This cornbread is delicious.  It’s more moist than some and the extra ingredients really give it that little something special.  Believe me, you’re going to want to try this one.


Let’s Gather The Ingredients


Gathering the ingredients.

Here’s everything we need for this recipe.

3/4 cup corn meal

1-1/4 cup white or oat flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon sea salt

1 cup milk (1% or skim)

1/4 cup olive oil

1 egg beaten

1/2 can (i.e. 2  ounces) diced green chilies (mild)

1 cup grated sharp cheddar cheese





Preheat the oven to 400 degrees.


Take an 8 x 8 baking pan and pre-grease with butter or spray-on oil.


In a large mixing bowl, combine the dry ingredients.  These include the corn meal, flour, sugar, baking powder and salt.  Stir together.


Cornbread dry ingredients.

In a large bowl, start by mixing the dry ingredients.


In a separate bowl, crack the egg and beat it.  Then add the milk and oil.  Combine.


Now, pour the wet ingredients in to the dry and mix as you go.  Keep stirring until the lumps disappear and the batter is smooth.


Pour about half a can (2 ounces) of green chilies into the mix. Then add the cheese and stir. (If you don’t know what to do with the leftover chilies check out our Simple Spicy Artichoke Party Dip.)


Making my chili cheese cornbread.

This cornbread recipe goes together in a snap.


After pouring your mix into your pan bake for about 20-25 minutes.  When the timer goes off, check the center of the bread with a toothpick.  If it comes out clean, you’re done.  Serve warm or cold.


Though my wife told me to mention this Chili Cheese Cornbread is good for “chilly” days, I’m now convinced it’s a great addition to any meal.




For really delicious meal, this recipe with one of our hearty soups:
2 Bean Chicken Chili Soup
Moose Drool Soup
Veggie Stew



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