Hot Pepper Cheese Cornbread

This hot pepper cheese cornbread is great for a quick snack to chow down on or as an accompaniment to a dish such as chili.
Photography By E. S. Bruhmann | August 01, 2016


Heat oven to 350°. Grease a 9- by 9-inch baking pan.

Combine cornmeal, flour, baking powder and salt on a plate or piece of wax paper. In a large bowl, beat the egg. Beat in corn, buttermilk, oil and chilies. Add cornmeal mixture and cheese and stir briefly to combine. Scrape into baking pan and bake 30 minutes. Cool slightly in the pan before slicing.

Makes 9 pieces


  • 1¼ cups cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • Corn from 2 medium cobs, about 1 cup
  • 1¼ cup buttermilk
  • ¼ cup vegetable oil
  • ¼ cup finely chopped fresh chilies, red or green, or to taste
  • 1 cup grated sharp cheddar cheese
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