Chili Cheese Cornbread Recipe

From Dorothy McNett's Recipe Book.

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Chili Cheese Cornbread

From Dorothy McNett's recipes at This makes a great side dish to serve with any soup or chili.

1 teaspoon olive oil for the baking dish

1/2 cup yellow cornmeal
1/3 cup milk
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
1/2 teaspoon baking powder
1 egg
3 tablespoons olive oil
1 - 1/4 cups cream-style corn

1/4 - 1/2 cup diced green chiles (canned, or roast and chop several Anaheims)
1 cup Monterey Jack cheese, shredded

Preheat oven to 400 degrees. Using a 1 quart souffle style baking dish (tall sides) oil the bottom and halfway up the sides with olive oil. In food processor with steel chopping blade in place, combine the cornmeal, milk, salt, pepper, baking powder, egg, 3 tablespoons olive oil and the corn. Pulse to mix together, scraping sides of bowl 1-2 times if necessary. Spread half of the batter into the baking dish and then sprinkle with half of the chilies and half of the cheese. Repeat with batter, chiles, and cheese. Bake 20-25 minutes, or until nicely browned and set in the middle. It will be like a pudding, still a bit moist. Cut into wedges and serve.

Recipe created 2011-03-26.

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