Learn how to make the best homemade Chilli Cheese Cornbread with this delicious mexican style, chilli and cheese cornbread recipe.
There's something about the crispy, cheesy crust with a soft and fluffy inside that keeps you coming back for more!
This cornbread is great to enjoy as a side dish or the main show! Dress it up sweet or savoury. Bake in a skillet or baking tin. Recipe can also be used for muffins.
Yield a 9” x 13” baking tin or similar
230g nacho cheese *save some for sprinkling
30g chopped spring onions
100g chopped bell peppers (red and banana) *important to drain them well
225g melted butter
200g corn salsa
125g corn kernels *drained
1 chopped tomato *drain juice
1tsp taco or chilli seasoning
dash olive oil
salt and pepper
1/2 fresh chilli
sprig of fresh oregano
20g baking powder
Whisk together all of the dry ingredients and set aside. In a seperate large bowl, combine all of the wet ingredients, including the corn salsa. Save some cheese for the top. Mix the wet and dry ingredients together and stir until just combined (be careful not to over mix). Spoon the mixture evenly into baking tin. Sprinkle the remaining cheese on top. Bake at a moderate temperature for about 30 minutes or until golden brown and cooked all the way through. Top with spring onions or chives. Devour on it’s own or as a side dish.