Southwest Cornbread Recipe

Name: Southwest Cornbread
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; 1/3 cup plus 1 tablespoon sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 2 large eggs; 1 cup buttermilk; About 1/4 cup (1/8 lb.) cooled melted butter; 1 can (4 oz.) chopped green chiles; 3/4 cup (3 oz.) coarsely shredded jack cheese; 1 tablespoon chili powder

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup plus 1 tablespoon sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter
1 can (4 oz.) chopped green chiles
3/4 cup (3 oz.) coarsely shredded jack cheese
1 tablespoon chili powder

1
In a bowl, mix flour, cornmeal, 1/3 cup sugar, the baking powder, and the salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir in chiles and cheese. Pour egg mixture into flour mixture and stir just until evenly moistened.
2
Scrape batter into a buttered 8- or 9-inch square pan; spread level. In a bowl, mix remaining 1 tablespoon sugar and the chili powder. Sprinkle evenly over batter.
3
Bake in a 400u00b0 oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, 20 to 25 minutes.
4
Cut into pieces. Serve hot or at room temperature.

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 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/3 cup plus 1 tablespoon sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Southwest 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.

Southwest Cornbread

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