cheese chilli cornbred recipe featured image

Cheese Chilli Cornbread Recipe

My Mother In Law (that’s Stan – to you and me – her real name is Floral), has a friend that calls her from Age UK.  Kate is a wonderful person who calls Stan once a week as part of Age UK’s befriending service called Call In Time. My Mother In Law has nothing but praise for Kate and the Call In Time team; they chat about anything that comes to mind and one of the topics has been Corn Bread. So Kate this Cheese Chilli Cornbread Recipe is just for you.

Cornbread is an American thyang… but in the name of cordial relations why not mix it up, this cornbread is delicious with Heinz tomato soup (British cans only here – ours is the best recipe!).

Cornbread has a pudding-like texture. Its raising agent is baking powder, so for this bread it is important to use regular plain flour not bread flour – we don’t want the gluten weighing the dough down and making it too chewy. I hear reports that some people use a bread making machine for this recipe – this is not something I would recommend, no over mixing, no proving, no messing about – just a little gentle stirring.

I am getting fed up saying how easy these ideas are, but this one is so simple even Mr Trump could have a go at it, however he might want to take some advice from a Mexican.

To make This Cheese and Chilli Cornbread Recipe You Will Need

  • cheese chilli cornbread recipe ingredients70g Melted Butter
  • 70g Plain Flour
  • Quarter tsp free flowing salt
  • Heaped tsp Baking powder
  • 70g Dried Polenta (fine Cornmeal)
  • 70g Finely Grated Cheddar
  • Quarter tsp Dried Chilli Flakes
  • 1 Beaten Egg
  • 200ml Milk

Before you start

line a tinPut the oven on at 200C/180 Fan/400F/Gas 5, grease a 1lb loaf tin and line it with baking parchment. The grease is used as glue for the paper – when you fill it with the mixture it holds in place and stops it slipping around.

This Cheese Chilli Cornbread Recipe could not be simpler – put all of the dry ingredients in a bowl, that’s the Flour, Baking Powder, Salt, Polenta and Chilli Flakes. Mix the dry ingredients and make a well in the centre, pour in the Melted Butter, Egg and Milk, mix well and finally add the Grated Cheese. Mix until all combined.

looks liquidThe mixture will be quite wet, at this stage it is important not to panic, it will be fine… trust me. Pour into the prepared tin and bake for 30-45mins until golden brown and a skewer comes out without any raw mixture. Please do note that the skewer will not come out very clean because of the cheese, when you push the skewer into the crust wiggle it a bit to ensure the crust does not wipe the skewer clean.

Leave to cool in the tin for 10 mins and then take out onto a rack to cool totally. Keep in an airtight tin (if you can keep your choppers off it). When cool a generous slice with an indulgent amount of butter will be the perfect accompaniment to warming, comforting tomato soup.

cheese chilli cornbread recipe finished

You do not need to stick to the Cheese Chilli Cornbread Recipe… ring the changes, leave the chilli out or substitute it for your favourite dried herbs. Another alternative is Apple Smoked Cheddar… mummm.



  • David Hetzel 4th June 2016 at 5:59 pm

    As for the Chilli in the recipe, I avoid Chilli like the plague. It has to do with taste and ill effects on my system.
    Otherwise it sounds delicious.
    Thanks Mark

  • Nancy 5th June 2016 at 1:18 am

    Hi, Mark
    Tell Stan we said “hi”! Is she still wearing Bob Mackie? BTW, love this recipe!

    • Mark 5th June 2016 at 9:55 am

      Hi Nancy, Lovley to hear form you! Naturally Stan is still wearing Bob Mackie – you can take the girl out of Florida…. mx

      • Mark 5th June 2016 at 9:56 am

        The chilli was mild, a background taste. But you change thins up anyway you fancy! Mx

  • The Aforementioned Kate 6th June 2016 at 7:08 pm

    I already get so much from talking with Floral, I never thought I’d get cornbread too! Thank you for doing this.

    I’ve given the recipe a go and it tastes delicious. I’m trying hard to save it for tea tomorrow, and not contrive a way to eat it all at breakfast.

    • Mark 9th June 2016 at 7:32 am

      Hi Kate, you are very welcome. Have you signed up to my blog? On the right of the home page you just pop your email in with your name and it lets you know when I post a new recipe – if you like I can do this for you.
      You need to know that the calls you make to Floral are so appreciated – thank you.

      • The Aforementioned Kate 12th June 2016 at 8:56 pm

        I’ve just signed up now. Thanks for the tip.

        I love speaking to Floral, she is a very special and interesting lady.

  • Stuart Vettese 14th June 2016 at 8:59 pm

    I love cornbread! I sometimes us it as a topping for a chicken pot pie , yours would be especially tasty on top.

    • Mark 16th June 2016 at 7:56 am

      Hi Stuart – now there is a great idea, mummm chicken pot pie! Mark


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