Cornbread With Chilie Flakes Recipe

Name: Cornbread With Chilie Flakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon dried red chili pepper flakes; ½ teaspoon table salt; 1 large egg, lightly beaten; 1 cup sour cream; ⅓ cup buttermilk; 2 tablespoons olive oil

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon dried red chili pepper flakes
½ teaspoon table salt
1 large egg, lightly beaten
1 cup sour cream
⅓ cup buttermilk
2 tablespoons olive oil

1
Preheat the oven to 400 F. Generously butter a 9x5-inch loaf pan.
2
Whisk flour, cornmeal, sugar, baking powder, chilie and salt together in a large bowl.
3
In a smaller bowl, whisk together the egg, sour cream, buttermilk and olive oil.
4
Stir the wet ingredients into the dry ones, mixing until just barely combined.
5
Spread the batter in your prepared and bake for 22 to 25 minutes.
6
A toothpick inserted into the center should come out clean.
7
Serve in slices, toasted with honey butter or salted and honeyed brown butter.

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 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and more.

Yes, Cornbread With Chilie Flakes 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.

Cornbread With Chilie Flakes

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