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Mild Chilli Cornbread
A golden, slightly sweet cornbread loaded with diced mild chillies that give every bite a gentle warmth without overpowering heat. Baked in a cast iron skillet for a crispy bottom crust, this is the cornbread that goes with chili, soup, barbecue — or just butter and honey on its own. A Southern staple elevated.
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Ingredients
- 2 medium mild chillies, roasted, peeled, seeded, and dicedCanned diced green chillies work well
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- 4 tbsp unsalted butter, melted
- ½ cup sharp cheddar cheese, shredded (optional)
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 425°F with a 10-inch cast iron skillet inside. Whisk dry ingredients — cornmeal, flour, sugar, baking powder, salt — in a large bowl.About 5 min
- In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour into dry ingredients and fold until just combined. Fold in diced chillies and cheese if using.About 3 min
- Carefully remove hot skillet from oven. Add 1 tsp butter and swirl to coat. Pour in batter immediately — it will sizzle. Return to oven and bake 20–22 minutes until golden and a toothpick comes out clean.About 22 min
- Cool in the pan for 5 minutes. Cut into wedges and serve warm with butter.About 5 min
Tips
- Heating the cast iron skillet creates a crispy bottom crust that's the whole point of this method.
- Don't overmix — a lumpy batter is better than a tough cornbread.
- Roasting fresh chillies first deepens their flavor enormously over using them raw.
Ring the changes
- Add a cup of fresh corn kernels cut from the cob for a double-corn cornbread.
- Stir in 2 tbsp honey for a sweeter, Northern-style cornbread.
Keeping it
Wrap and keep at room temperature for 2 days. Freeze for up to 1 month.
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