Real Recipes From Real Home Cooks ®

chili cheese cornbread (a pudding)

a recipe by
Garrison Wayne
La Quinta, CA

This cornbread is more of a side dish than a traditional cornbread. It has a moist pudding like texture. It is well worth the extra ahead prep of the bell pepper, chili and sautéed onion. The flavor is very broad and not hot at all. It will pair well with any main dish that is considered New Mexican, Tex Mex, Mexican or South American. It also would be perfect for your next BBQ. There is no need to serve potatoes when you offer this as your side dish. Being moist, any leftovers should be stored covered in the fridge. Just gently heat in oven, covered to serve warmed.

serves 8
prep time 35 Min
cook time 20 Min
method Bake

Ingredients For chili cheese cornbread (a pudding)

  • 1 md
    green bell pepper, roasted, peeled, seeded, diced
  • 1 lg
    dry ancho chili, moistened in boiled water, seeded, diced
  • 1/2 c
    onion, small dice
  • 1 Tbsp
    bacon fat
  • 1 c
    cheddar cheese. medium sharp, grated
  • 1 Tbsp
    oregano, freshly chopped fine, or 1tsp dry
  • 1/3 c
    cooking oil
  • 1 c
    buttermilk, or 1 tbsp vinegar + milk to measure 1 cup, let sit 5 minutes
  • 1 lg
    egg, beaten
  • 1 c
    flour, all purpose
  • 1 c
  • 3 Tbsp
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 1 1/2 Tbsp
    unsalted butter, to grease pan, alternately use shortening

How To Make chili cheese cornbread (a pudding)

  • 1
    About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
  • 2
    When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
  • 3
    In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
  • 4
    Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
  • 5
    Note: cornbread will slice in wedges as traditional cornbread, but don’t slice in half, just butter the top if desired.