Chilli cheese cornbread Recipe

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This Chilli cheese cornbread is a moist and cheesy recipe, which is made with savory cheddar cheese and sweet fresh corn. It’s the perfect side dish for soups or stews, a savory, cake-like bread that’s ready in about an hour.

Chilli cheese cornbread Ingredients

A classic combination for a truly savory and satisfying cornbread.

2 large onions
2 corn on the cob
3 fresh green chillies
140g mature Cheddar cheese
4 large free-range eggs
325g coarse cornmeal or polenta
250ml full-fat milk
6 tablespoons plain flour
1 teaspoon baking powder
Olive oil & Butter for cooking

How To Make Chilli cheese cornbread

A step-by-step guide to this wonderfully moist and flavorful savory bread.

Prep Oven and Caramelize Onions: Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper. In a frying pan on a medium heat, melt a knob of butter and gently fry the finely sliced onions for 15 to 20 minutes, until deeply caramelized, golden, and sticky.
Cook the Corn: While the onions cook, carefully run a knife down the sides of the corn cobs to cut off all the kernels. Add the corn to the pan with the caramelized onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
Mix the Batter: In a large bowl, beat the eggs. Mix in the cornmeal, milk, baking powder, and flour. Season with a good pinch of sea salt and black pepper.
Combine Everything: Grate the cheese and add most of it to the bowl. Deseed and finely chop 2 of the chillies and stir them into the batter, along with the cooled onion and corn mixture.
Bake the Cornbread: Pour the mixture into the prepared cake tin. Finely slice the remaining chilli and sprinkle it over the top. Bake for 25 minutes.
Finish Baking and Serve: After 25 minutes, sprinkle the remaining cheese over the top of the cornbread and return it to the oven for another 10 minutes, or until golden and a skewer inserted into the center comes out clean. Let it cool in the tin for 15 minutes before turning it out onto a wire rack.

Recipe Tips

For the most flavorful and perfectly moist cornbread.

How to get the most flavor? Taking the time to slowly caramelize the onions for a full 15-20 minutes is the key. This develops a deep, sweet, and savory flavor base that you can’t get by rushing.
What’s the best corn to use? Fresh corn cut straight from the cob will always provide the best, sweetest flavor and a satisfying pop of texture. If you can’t find fresh corn, you can use about 1.5 cups of thawed frozen corn.
Can I make this spicier? Yes, easily. The heat comes from the fresh green chillies. If you like it hot, leave some or all of the seeds in when you chop them. For a milder version, make sure to remove all the seeds and white membranes.
Can I make this into muffins? Absolutely. This batter is perfect for making savory muffins. Line a muffin tin with paper cases, fill them about two-thirds full, and bake for about 20-25 minutes at the same temperature.

What To Serve With Chilli cheese cornbread

Perfect accompaniments for this hearty savory bread.

This delicious, savory cornbread is fantastic for serving alongside:

A big bowl of chili con carne or a hearty beef stew
A simple tomato or black bean soup
A crunchy green salad for a light lunch
For breakfast, toasted and topped with poached eggs and bacon.

How To Store Chilli cheese cornbread

Keeping your cornbread fresh and moist.

Room Temperature: Once completely cooled, store the cornbread in an airtight container at room temperature. It will stay wonderfully moist for up to 3 days.
Reheat: To serve, you can warm slices in a moderate oven, in a dry frying pan, or in the microwave.

Chilli cheese cornbread Nutrition Facts

An estimated guide per slice.

Calories: 380 kcal
Carbohydrates: 45 g
Protein: 12 g
Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a different type of cheese?

Yes. While a mature Cheddar provides a great sharp flavor, you could also use a spicy pepper jack for more heat, or a smoked Gouda for a different flavor profile.

What is the difference between cornmeal and polenta?

They are very similar, both being ground from dried corn. Polenta is often a slightly coarser grind than standard cornmeal, but for a rustic cornbread like this, they can generally be used interchangeably.

Can I make this ahead of time?

Yes, cornbread is a fantastic make-ahead dish. The flavor is often even better the next day as the ingredients have time to meld.

Try More Recipes:

Homemade chilli crackers Recipe
Anchovy, Chilli & Caper Pizza Recipe
Crostini – buffalo mozzarella and chilli Recipe

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

An incredibly moist and savory cornbread packed with sweet caramelized onions, fresh corn, spicy green chillies, and a bubbly, golden Cheddar cheese topping.

Ingredients

2 onions, finely sliced
2 corn on the cob, kernels removed
3 fresh green chillies
140g mature Cheddar cheese, grated
4 large eggs
325g coarse cornmeal or polenta
250ml full-fat milk
6 tbsp plain flour
1 tsp baking powder

Directions

Preheat oven to 200ºC/400ºF. Grease and line a 22cm cake tin.
Slowly caramelize the sliced onions in a little butter for 15-20 minutes until sweet and golden. Add the corn kernels and cook for 5 more minutes. Let cool.
In a large bowl, beat the eggs. Mix in the cornmeal, milk, baking powder, flour, and a pinch of salt and pepper.
Stir in most of the grated cheese, 2 of the finely chopped chillies, and the cooled onion and corn mixture.
Pour the batter into the prepared tin. Sprinkle with the remaining sliced chilli.
Bake for 25 minutes. Sprinkle the remaining cheese on top and bake for another 10 minutes, until a skewer comes out clean.
Let it cool in the tin for 15 minutes before serving.

Notes

Taking the time to slowly caramelize the onions is the secret to a deep, sweet, and savory flavor base.
Fresh corn off the cob provides the best texture, but thawed frozen corn can be used in a pinch.
This cornbread is delicious served warm, on its own or as a side to a hearty soup or stew.
Don’t over-mix the batter; mix just until the ingredients are combined for a tender crumb.