Chilli corn bread
Spice up your meal with our mouthwatering Chilli Corn Bread recipe! Made with a blend of all-purpose flour and cornmeal, cheddar cheese, bell pepper, and fiery red hot chili peppers for a zesty kick. Perfectly moist and flavorful with buttermilk, butter, and a hint of salt, this easy-to-make cornbread will be the star of your next gathering. Ready in under an hour!
- 24 May 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Chilli corn bread is a delightful twist on the classic cornbread, adding a bit of heat and flavor with red and hot chili peppers. This recipe is perfect for those who enjoy a balance of savory and spicy in their baked goods. The addition of cheddar cheese provides a rich, creamy texture that complements the cornmeal base beautifully.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Stir these dry ingredients together until they are well combined.
Fold in the shredded cheddar cheese, finely diced red bell pepper, and finely diced red hot chili peppers into the dry mixture. Ensure the cheese and peppers are evenly distributed throughout.
In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until fully integrated.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter into your prepared baking pan and spread it out evenly with a spatula.
Place the pan in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cornbread to cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely, or serve it warm.
Cut the chilli cornbread into squares and serve as a side dish with your favorite meal, or enjoy it on its own!
Tips:
- If you prefer a milder version, you can reduce the amount of hot chili peppers or remove the seeds to lessen the heat.
- For best results, use freshly grated cheddar cheese rather than pre-shredded cheese, as it melts more smoothly and integrates better with the batter.
- Ensure that all your ingredients are at room temperature before starting to get a smoother batter consistency.
- Preheat your oven to ensure even baking throughout the cornbread.
- Use a cast iron skillet to bake the cornbread for a crispier crust.
With its combination of spicy peppers and creamy cheddar cheese, this chili corn bread is sure to become a favorite at your dinner table. Whether served as a side dish to a hearty soup or chili, or enjoyed on its own, it delivers a flavorful punch in every bite. Follow the tips provided to make sure your cornbread turns out perfectly every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 3.22g | 8% |
| Sugar 2.82g | 3% |
| Fat | |
| Fat 22g | 26% |
| Saturated 12g | 39% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 60mg | 11% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.28mg | 17% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.39ug | 16% |
| Vitamin C 55mg | 60% |
| Vitamin E 0.84mg | 6% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.14mg | 15% |
| Iron, Fe 1.50mg | 14% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 250mg | 7% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 800mg | 54% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |