Southwest Cornbread

Notes: For bread that is sweeter and more tender, use 1/3 cup of sugar in step 1.
Makes 9 servings


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1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1 can (4 oz.) chopped green chilies
3/4 cup (3 oz.) coarsely shredded jack cheese
1 tablespoon sugar
1 tablespoon chili powder


1. In a bowl, mix flour, cornmeal, 2 tablespoons sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir green chilies and cheese into egg mixture. Pour liquids into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-inch square pan and spread smooth. In a small bowl, combine chili powder and remaining 1 tablespoon sugar; sprinkle over batter in pan.

3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).

4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

Created date

April 2004

Nutritional Information

Calories 243
Caloriesfromfat 37 %
Protein 7.6 g
Fat 10 g
Satfat 5.8 g
Carbohydrate 30 g
Fiber 1.6 g
Sodium 567 mg
Cholesterol 74 mg