Southwest Cornbread

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

Yield: Makes 9 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 37%
  • Protein: 7.6g
  • Fat: 10g
  • Saturated fat: 5.8g
  • Carbohydrate: 30g
  • Fiber: 1.6g
  • Sodium: 567mg
  • Cholesterol: 74mg


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