Chili Cornbread Recipe

Name: Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup water; 2 tablespoons ground ancho chili pepper; 1 teaspoon Mexican oregano; 1 cup all-purpose flour; 1 cup white cornmeal; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ¾ cup buttermilk; 1 egg; 4 tablespoons vegetable oil; 3 tablespoons honey; ½ cup shredded cheddar cheese (optional)

Servings: persons

½ cup water
2 tablespoons ground ancho chili pepper
1 teaspoon Mexican oregano
1 cup all-purpose flour
1 cup white cornmeal
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup buttermilk
1 egg
4 tablespoons vegetable oil
3 tablespoons honey
½ cup shredded cheddar cheese (optional)

1
Preheat oven to 425F.
2
Grease a 10 inch cast iron skillet.
3
Stir Ancho Chili Pepper and Mexican Oregano into 1/3 cup hot water, set aside for 5 minutes.
4
Combine flour, cornmeal, baking soda, baking powder and salt in a mixing bowl.
5
Stir with a fork to blend.
6
In a small bowl, lightly mix buttermilk, egg, oil, honey and water with Ancho and Oregano.
7
Add to dry mix, stir to blend.
8
Spread evenly into greased skillet.
9
Bake about 20 minutes or until a toothpick comes out clean.
10
Remove from oven, add shredded cheese and serve hot.
11
For a spicier cornbread, add 1/4 - 1/2 teaspoons ground Chipotle peppers to the mix.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: ½ cup water, 2 tablespoons ground ancho chili pepper, 1 teaspoon Mexican oregano, 1 cup all-purpose flour, and more.

Yes, Chili 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 Cornbread

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