Chile Cornbread Recipe

Name: Chile Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet red pepper, finely chopped; 1 green pepper, finely chopped; 1 jalapeno pepper, broiled, peeled, seeded and chopped; 1 medium onion, finely chopped; 1 clove garlic, minced; 1 Tbsp. butter, melted; 1/8 tsp. pepper; 1 dash hot sauce; 1/2 c. whole kernel corn, drained; 1 pkg. dry yeast; 1 Tbsp. sugar; 1/2 c. warm water (105~ to 115~); 2 c. all-purpose flour; 1/2 c. masa harina; 1/4 c. yellow cornmeal; 1 Tbsp. salt; 2 eggs; 1/4 c. plus 2 Tbsp. unsalted butter, softened; 3/4 to 1 c. all-purpose flour; 1 egg yolk, beaten; 1 Tbsp. water

Servings: persons

1 sweet red pepper, finely chopped
1 green pepper, finely chopped
1 jalapeno pepper, broiled, peeled, seeded and chopped
1 medium onion, finely chopped
1 clove garlic, minced
1 Tbsp. butter, melted
1/8 tsp. pepper
1 dash hot sauce
1/2 c. whole kernel corn, drained
1 pkg. dry yeast
1 Tbsp. sugar
1/2 c. warm water (105~ to 115~)
2 c. all-purpose flour
1/2 c. masa harina
1/4 c. yellow cornmeal
1 Tbsp. salt
2 eggs
1/4 c. plus 2 Tbsp. unsalted butter, softened
3/4 to 1 c. all-purpose flour
1 egg yolk, beaten
1 Tbsp. water

1
Saute peppers, onion and garlic in 1 tablespoon butter until tender.
2
Stir in pepper, hot sauce and corn; cook until thoroughly heated.
3
Remove from heat; cool.
4
Dissolve yeast and sugar in warm water in a large mixing bowl; let stand 5 minutes.
5
Combine 2 cups flour and next 3 ingredients; mix well.
6
Gradually stir into yeast mixture.
7
Add eggs, one at a time, mixing with hands until smooth. Turn out onto a lightly floured surface; knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic. Place dough in a well-greased bowl, turning to grease top.
8
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

831

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 sweet red pepper, finely chopped, 1 green pepper, finely chopped, 1 jalapeno pepper, broiled, peeled, seeded and chopped, 1 medium onion, finely chopped, and more.

Yes, Chile Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chile Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions