Chili-Cheese Corn Bread
Submitted by Phineas T.Pinkham
Buttermilk cornbread studded with sharp cheddar and chopped green chilis. Made with whole wheat flour and cornmeal, this quick bread bakes up in just 10 minutes with a golden crust and moist, savory crumb.
YIELD
12 servingsPREP
15 minCOOK
10 minREADY
25 minThis cornbread has some real backbone to it.
Sharp cheddar and chopped green chilis get folded into a tangy buttermilk batter made with cornmeal and whole wheat flour. The result is a savory, slightly smoky quick bread with a golden crust that practically crackles when you break it apart.
Serve it warm alongside a bowl of red chili, a pot of beans, or just slather it with butter and call it a snack.
Pro Tips
- Dust the pan with cornmeal instead of flour for extra crunch on the bottom crust.
- Don’t overmix the batter. A few lumps are fine and keep the bread tender.
- Swap in pepper jack cheese for an extra kick of heat.
- Test doneness by pressing the center gently. It should spring back, not leave a dent.
Ingredients
Directions
Preheat oven to 450 degrees.
Coat an 8” square baking pan with no stick cooking spray and dust with 2 tablespoon of cornmeal.
Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
In another bowl combine buttermilk, eggs, cheese and chili or chile, then stir into the dry ingredients.
Pour batter into the prepared baking pan and place in upper third of oven.
Bake 10 minutes or until dough is firm in center.
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