Chilli corn bread
Chilli corn bread combines classic cornbread with the heat of red and hot chili peppers, enriched with cheddar cheese. This baked dish offers a savory, spicy flavor that's perfect as a side or snack.
Cook time 30 min
Prep time 10 min
Ingredients:
1 cup all-purpose white wheat flour1 cup cornmeal
1 tsp baking powder
1 tsp salt
1 cup cheddar cheese
1 red pepper
2 red hot chili peppers
1 cup buttermilk
1/4 cup butter
1 egg
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.
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!
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.
Chilli corn bread FAQ:
Chilli cornbread typically bakes for 20-25 minutes in a preheated oven at 400°F (200°C). It’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Additionally, the edges should slightly pull away from the sides of the pan.
Yes, you can store leftover chilli cornbread. Allow it to cool completely, then wrap it in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
This recipe is best prepared in a 9-inch square baking pan. You can also use an 8-inch round pan or muffin tins, but baking time may vary slightly.
Cooking 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.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 15g
Carbohydrates 60g
Fiber 3.22g
Sugar 2.82g
Fat 22g
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