This Cheesy Chili Cornbread is a southern style cornbread made with finely ground cornmeal, loads of sharp cheddar cheese, and green chilies.
Last week was so rainy. And cool. Just nasty weather, you know? It was definitely a week meant for something warm and comforting from the kitchen.
It didn't take long to decide that our comfort food would be a big pot of chili. But I wanted something a little different to go along with it. Something more than crackers, you know?
How About Some Cornbread?
Cornbread is always great with chili, but still, I wanted to push it a little further than just a plain old ordinary cornbread. So I got in the kitchen and just started putting together whatever sounded good to mix into cornbread and I wound up with this real winner!
I always make my cornbread with white, fine ground cornmeal. It gives a softer, more dense texture than regular yellow cornmeal and has a very slightly sweeter taste from the white corn.
The Right Cornmeal Matters
Maybe it's just because the white cornmeal is what I grew up with, but I really can't stand that coarse yellow stuff. And I want my cornmeal from one of two mills located in south Georgia (Arnett's) or north Florida (Hoover's). Yeah, I'm a cornmeal snob.
This recipe is so simple. You just dump everything together in a bowl, stir it well and pour it into a hot skillet. Thirty minutes later...cheesy chili cornbread!
How to Make Cheesy Chili Cornbread
Put two tablespoons of cooking oil in a cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400 degrees.
While the oven preheats, mix all the ingredients together in a large bowl. Stir well to combine.
I wanted to show you the cheese that I used in this cornbread. This is without doubt the sharpest cheddar that I've ever tasted.
Try Spring Ridge Creamery for Great Dairy Products
(Note: since this post was written, the creamery has closed down. Such a shame! It was a fabulous place.) It came from Spring Ridge Creamery in Otto, North Carolina. The store is located right beside the highway there on U.S. 441. We take that route occasionally when we travel back and forth to Asheville to see our babies and grandbabies.
The creamery is located just steps across the Georgia-North Carolina state line. If you're ever traveling through that area, slow down and stop. They have some incredible cheeses, old-fashioned farm milk with cream on top, freshly made butter and homemade ice cream. It's worth a 10 minute stop for sure! And the extra sharp cheese really gave a nice kick to the cornbread.
When the oven has reached 400 degrees, quickly pour the cornbread mixture into the hot oil and return the pan immediately to the oven.
The cornbread will immediately start to bubble around the edges. That's what gives it such a nice crispy edge when it's done!
Bake for 30 minutes or until the top is golden brown.
More Cornbread Recipes from Never Enough Thyme:
cornbread recipes from Other Bloggers:
- Ezra Pound Cake's Sour Milk Cornbread
- Southern Cornbread from Simply Recipes
- 101 Cookbooks' Firecracker Cornbread
- Southern Buttermilk Cornbread from Andrea Meyers
Pin this tO Your Pinterest Bread Board!
Cheesy Chili Cornbread
- 2 tblsp. oil for pan
- 1 ½ cups white cornmeal fine ground
- 3 tblsp. butter melted
- 1 egg
- ½ cup sour cream
- 1 ½ tsp. baking powder
- ½ cup milk
- 1 cup whole kernel corn frozen, fresh or canned
- 1 cup extra sharp cheese grated
- 4 oz. can chopped green chilies
- Put two tablespoons of cooking oil in a cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400.
- Mix all ingredients together in a large bowl. When oven has reached 400 degrees, quickly pour the cornbread mixture into the hot oil and return the pan immediately to the oven.
- Bake for 30 minutes or until the top is golden brown.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Be sure to follow me on Instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so we can all see what you're making!
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →