Chili-Cheese Corn Bread Recipe from USA - Ingredients: Cornmeal, Cheese, and Chile

Chili-Cheese Corn Bread

Chili-Cheese Corn Bread Recipe from USA - Ingredients: Cornmeal, Cheese, and Chile
Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6


Chili-Cheese Corn Bread
Chili-Cheese Corn Bread

Chili-Cheese Corn Bread is a delicious and savory twist on traditional cornbread. The combination of sharp cheddar cheese and mild green chiles adds a flavorful kick to this classic side dish.


Cornbread has been a staple in American cuisine for centuries, with variations found in different regions of the country. The addition of cheese and chiles to cornbread is a popular variation that adds depth and complexity to the dish.


How to prepare

  1. Preheat the oven to 450°F (232°C).
  2. Coat an 8" square baking pan with non-stick cooking spray and sprinkle 2 tbsp of cornmeal on it.
  3. In a large bowl, sift the remaining cornmeal, baking powder, baking soda, salt, and flour.
  4. In another bowl, combine buttermilk, eggs, cheese, and chile. Stir this mixture into the dry ingredients.
  5. Pour the batter into the prepared baking pan and place it in the upper third of the oven. Bake for 10 minutes or until the dough is firm in the center.
  6. Food exchange per serving: 1 starch/bread exchange + 0.5 fat exchange. Cholesterol: 28 mg; Carbohydrates: 28 mg; Fiber: 4g; Protein: 4g; Sodium: 253 mg; Fat: 2 g


  • Add cooked and crumbled bacon for a smoky flavor.
  • Substitute pepper jack cheese for a spicier kick.
  • Mix in diced jalapenos for extra heat.

Cooking Tips & Tricks

Be sure to preheat your oven to the correct temperature before baking the cornbread.

- Sifting the dry ingredients together helps ensure a light and fluffy texture.

- Don't overmix the batter, as this can result in a tough cornbread.

- For a spicier kick, add more green chiles to the batter.

Serving Suggestions

Chili-Cheese Corn Bread pairs well with chili, barbecue, or grilled meats. It can also be enjoyed on its own as a snack or breakfast treat.

Cooking Techniques

Baking the cornbread in the upper third of the oven helps ensure even cooking and a golden crust.

Ingredient Substitutions

If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Make Ahead Tips

Chili-Cheese Corn Bread can be made ahead of time and stored in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Serve Chili-Cheese Corn Bread in slices or squares on a platter garnished with fresh herbs or additional cheese.

Pairing Recommendations

Pair Chili-Cheese Corn Bread with a hearty soup or stew for a comforting meal. It also goes well with grilled vegetables or a crisp salad.

Storage and Reheating Instructions

Store leftover Chili-Cheese Corn Bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Chili-Cheese Corn Bread contains approximately 150 calories.


Each serving of Chili-Cheese Corn Bread contains approximately 28 grams of carbohydrates.


Each serving of Chili-Cheese Corn Bread contains approximately 2 grams of fat.


Each serving of Chili-Cheese Corn Bread contains approximately 4 grams of protein.

Vitamins and minerals

Chili-Cheese Corn Bread is a good source of calcium from the cheddar cheese and buttermilk.


This recipe contains dairy (cheese and buttermilk) and eggs.


Chili-Cheese Corn Bread is a relatively low-calorie side dish that provides a good balance of carbohydrates, fats, and proteins.


Chili-Cheese Corn Bread is a flavorful and satisfying side dish that is easy to make and perfect for any meal. Enjoy the combination of cheesy goodness and spicy chiles in every bite!

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a cold, dreary day in the heart of winter, and I was rummaging through a dusty old box of recipe cards that had been tucked away in the attic for years. As I sifted through the yellowed, stained cards, my eyes landed on one that immediately caught my attention: Chili-Cheese Corn Bread.

I had never heard of such a dish before, but the combination of flavors sounded intriguing and delicious. The card itself was worn and faded, with a smudged hand-written note in the corner that simply read, "From Aunt Martha, 1978." I could hardly contain my excitement as I carefully read through the ingredients and instructions, imagining the warm, cheesy goodness that would soon be filling my kitchen.

I quickly gathered all the necessary ingredients, many of which I already had on hand in my pantry. The recipe called for cornmeal, flour, baking powder, salt, sugar, milk, eggs, shredded cheddar cheese, and of course, a can of chili. As I mixed the batter together, the scent of corn and cheese filled the air, making my stomach growl in anticipation.

Once the batter was ready, I poured it into a greased baking dish and topped it with a generous layer of chili. I sprinkled even more cheese on top for good measure, knowing that you can never have too much cheese in a dish like this. As the cornbread baked in the oven, the aroma of bubbling chili and melting cheese wafted through the house, drawing my family into the kitchen with hungry smiles on their faces.

When the timer finally dinged, I pulled the steaming dish of Chili-Cheese Corn Bread out of the oven and set it on the table with a flourish. The golden crust was crispy on the edges, while the chili and cheese bubbled enticingly through the cracks. I could hardly wait to dig in, but first, I had to capture that moment of pure culinary joy on film.

As we sat down to eat, the flavors of the Chili-Cheese Corn Bread exploded in our mouths with each bite. The sweet, savory cornbread paired perfectly with the spicy, tangy chili and gooey melted cheese. It was a symphony of flavors that danced on our taste buds, leaving us all clamoring for seconds and thirds.

After that first taste, Chili-Cheese Corn Bread became a staple in our household. I made it for every special occasion, from birthdays to holidays, and even just on a random Tuesday night when we needed a cozy, comforting meal. Each time I made it, I thought of Aunt Martha and the mysterious origins of the recipe, wondering where she had learned to make such a delicious dish.

Years passed, and the recipe for Chili-Cheese Corn Bread became a beloved tradition in our family. My children grew up with the taste of cornbread and chili lingering on their tongues, and they would often request it for their own special occasions. It became a symbol of love and comfort, a dish that brought us all together around the table, sharing stories and laughter over steaming plates of cheesy goodness.

As I sit here now, reflecting on that fateful day in the attic when I discovered the recipe for Chili-Cheese Corn Bread, I am grateful for the memories it has brought into our lives. It is more than just a dish to me; it is a connection to the past, a reminder of the love and warmth that food can bring to a family. And as I pass the recipe down to my grandchildren, I hope that they, too, will cherish it as much as I have.


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