Chili-Cheese Cornbread Recipe

Name: Chili-Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 c. yellow cornmeal; 2/3 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. sour cream; 2 large eggs; 1/4 c. vegetable oil; 1 1/2 c. diced processed cheese (6 oz.); 1 (8 oz.) can whole kernel corn, drained; 1 (4 oz.) can chopped green chilies, drained

Servings: persons

1 c. yellow cornmeal
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sour cream
2 large eggs
1/4 c. vegetable oil
1 1/2 c. diced processed cheese (6 oz.)
1 (8 oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained

1
Heat oven to 400u00b0.
2
Grease a 9-inch square pan.
3
Combine cornmeal, flour, baking powder and salt in small bowl.
4
Combine sour cream, eggs and vegetable oil in medium bowl.
5
Stir well.
6
Add cornmeal mixture, cheese, corn and chilies.
7
Mix well.
8
Pour into pan.
9
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
10
Cool 10 to 15 minutes.
11
Cut into squares.
12
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 c. yellow cornmeal, 2/3 c. all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, and more.

Yes, Chili-Cheese Cornbread falls under the Soups & Stews 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.

Chili-Cheese Cornbread

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