The perfect cornbread for chili! Serve on the side or place directly on top of the bowl.
use yellow, white, or a combination of both
red pepper flakes
grated Cheddar cheese or Monterey Jack mix.
finely diced yellow onion
finely diced red bell pepper
One 14.75 oz can cream-style corn
One 4 oz can diced green chilis
Optional: 6 strips of crumbled bacon
Preheat oven to 375° F. Grease a 13 x 9 x 2 inch baking dish. Place in the oven to heat while you mix up the cornbread batter.
In a large bowl combine first 5 ingredients. Mix in the onion, red pepper, and cheese. Add milk, oil, diced green chili peppers and cream-style corn and stir until just combined.
Remove the baking dish from the oven, carefully, and pour in the batter. Place back in the the oven and bake for 50 minutes, or until a knife comes out clean. Let cool for 5-10 minutes. Cut and serve.
The red pepper flakes will intensify over several days. So, just a little FYI to adjust according to your taste and how long to plan to keep it!
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