Chili Cheddar-Jack Cornbread
Chili Cheddar-Jack Cornbread is an enhanced basic cornbread recipe that is moist and packed full of flavor. It is delicious served with any type of savory dish and is especially good with soup or chili. Adjust the sugar to suit your taste: 1 cup makes a sweet bread; 1/2 cup makes a savory bread.
Servings: 9
Equipment
- 1 8x8 square baking pan or loaf pan or 2 muffin pans (makes 24)
Ingredients
Dry Ingredients
- 1 cup sugar Adjust amount to 1/2 cup sugar to make a savory bread.
- 1 cup all purpose white flour
- 1 cup yellow cornmeal
- ¾ cup shredded Jack cheese Add more cheese if you like a strong cheese flavor.
- ¾ cup shredded cheddar cheese Add more cheese if you like a strong cheese flavor.
- 4 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¼ cup buttermilk
- 4 eggs, beaten
- 1 cup unsalted butter, melted
- 1 8 oz can cream of corn
- 1-2 4 oz can chopped mild green chili
Honey Chipotle Butter
- ¼ cup butter, melted
- 1 chipotle pepper, canned
- 1 tbsp honey
Instructions
- Gather ingredients and preheat oven to 350°.
- Grease the baking tin and line with parchment paper.
- Add dry ingredients together in a bowl and stir to evenly distribute all the ingredients.
- Add wet ingredients together in a bowl and combine thoroughly.
- Combine dry and wet ingredients. Stir thoroughly to make a batter.
- Pour batter into the prepared tin and bake for 50-60 minutes until a toothpick tester comes out clean.
Honey Chipotle Butter
- Melt a stick of butter. Add chipotle chili and honey. Stir to combine.
- Place in refrigerator until butter hardens.
Notes
This batter works well with a standard loaf pan. You might need to use less batter as you will want to fill the pan 3/4 full to allow room for the batter to rise. The additional batter can be put into a muffin pan (cooking time will be 10-12 minutes). Bake the loaf for 50-60 minutes or until a bamboo skewer comes out clean. If you are worried about overflow, place a cookie sheet under the pan. If you are using a knife to test, the batter may still be wet on the bottom, so check carefully. I like to use long bamboo skewers for testing most baked goods. Wet batter will cling to the rough wood and is easy to see.
