Chili Cheese Cornbread
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Chili Cheese Cornbread at home. One portion of this dish contains approximately 11g of protein, 15g of fat, and a total of 326 calories. This recipe serves 8 and costs 65 cents per serving. It will be a hit at your The Super Bowl event. 97 people have tried and liked this recipe. It works well as a very reasonably priced side dish. From preparation to the plate, this recipe takes approximately 50 minutes. If you have eggs, unbleached all purpose flour, sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Bunky Cooks. Overall, this recipe earns a pretty good spoonacular score of 52%. If you like this recipe, you might also like recipes such as Chili Cheese Cornbread, Live Sigma Kappa – Hominy Chili & Chile-Cheese Cornbread, and 8th Annual Chili Contest: Entry #4 – Chili Braised Beef with Cornbread Dumplings.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
1 1/4 cup (packed) grated extra-sharp cheddar cheese with small pieces of the cheddar cheese mixed in (about 5-6 ounces total) * I used the larger grater holes to grate the cheese
2 large eggs, at room temperature
3 poblano chilies (about 7 ounces total)
1 teaspoon salt
1/4 cup sugar
1 cup unbleached all purpose flour (I use King Arthur)
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 cup yellow cornmeal (preferably organic and stone ground)
Equipment:
loaf pan
broiler
oven
whisk
bowl
frying pan
aluminum foil
Cooking instruction summary:
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 30 minutes. (* Original recipe called for 45 minutes baking time, however, mine cooked in 30 minutes). Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. The cornbread is better the second day and will hold well wrapped and stored properly. (It can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)
Step by step:
1. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan.
2. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese.
3. Whisk buttermilk, eggs and butter in another medium bowl to blend.
4. Add egg mixture to dry ingredients and stir just until blended.
5. Mix in chilies.
6. Transfer batter to prepared pan.
7. Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 30 minutes. (* Original recipe called for 45 minutes baking time, however, mine cooked in 30 minutes). Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. The cornbread is better the second day and will hold well wrapped and stored properly. (It can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)
Nutrition Information:
covered percent of daily need
