Chili Cheese Stuffed Cornbread Recipe

Name: Chili Cheese Stuffed Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cheese chili filling; 1 teaspoon olive oil; 1/2 cup diced poblano pepper; 1/2 cup diced yellow onion; 2 tablespoons diced jalapeno pepper; 4 ounces cream cheese cut in small cubes; 2 ounces sharp cheddar, shredded; For the cornbread; 1 tablespoon butter; 1 cup white rice flour; 3/4 cup gluten free yellow corn meal; 1 teaspoon salt; 1 tablespoon gluten free baking powder; 2 eggs, well beaten; 1 cup whole milk; 1/4 cup butter, melted

Servings: persons

For the cheese chili filling
1 teaspoon olive oil
1/2 cup diced poblano pepper
1/2 cup diced yellow onion
2 tablespoons diced jalapeno pepper
4 ounces cream cheese cut in small cubes
2 ounces sharp cheddar, shredded
For the cornbread
1 tablespoon butter
1 cup white rice flour
3/4 cup gluten free yellow corn meal
1 teaspoon salt
1 tablespoon gluten free baking powder
2 eggs, well beaten
1 cup whole milk
1/4 cup butter, melted

1
In a medium saute pan saute the two chilis and the onion in the olive oil until softened.
2
Turn off the heat and add the two cheeses, stirring all the while until the cream cheese almost melts completely. Set the mixture aside.
3
Pre heat the oven to 400F. Place a 9 inch round baking pan in the oven with 1 tablespoon butter.
4
Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl.
5
Pour the wet mixture in to the dry and mix thoroughly.
6
Remove the hot pan from the oven making sure the melted butter coats the bottom of the pan and pour 1/2 of the cornbread mixture into the pan.
7
Layer the top with the filling mixture by dropping spoonfuls of it over the top.
8
Pour the remaining cornbread mixture over the top. Bake at 400F for 20 to 25 minutes. Serve slightly warm

576

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: For the cheese chili filling, 1 teaspoon olive oil, 1/2 cup diced poblano pepper, 1/2 cup diced yellow onion, and more.

Yes, Chili Cheese Stuffed 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.

That's it — enjoy your meal!

Chili Cheese Stuffed Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions