Chili Cheese Stuffed Cornbread

June 16, 2011
3 Ratings
  • Makes 1 9 inch bread
Author Notes

A spicy filling of cheese, jalapeno and poblano dress up a plain unsweetened cornbread. —inpatskitchen

What You'll Need
  • For the cheese chili filling
  • 1 teaspoon olive oil
  • 1/2 cup diced poblano pepper
  • 1/2 cup diced yellow onion
  • 2 tablespoons diced jalapeno pepper
  • 4 ounces cream cheese cut in small cubes
  • 2 ounces sharp cheddar, shredded
  • For the cornbread
  • 1 tablespoon butter
  • 1 cup white rice flour
  • 3/4 cup gluten free yellow corn meal
  • 1 teaspoon salt
  • 1 tablespoon gluten free baking powder
  • 2 eggs, well beaten
  • 1 cup whole milk
  • 1/4 cup butter, melted
  1. For the cheese chili filling
  2. In a medium saute pan saute the two chilis and the onion in the olive oil until softened.
  3. Turn off the heat and add the two cheeses, stirring all the while until the cream cheese almost melts completely. Set the mixture aside.
  1. For the cornbread
  2. Pre heat the oven to 400F. Place a 9 inch round baking pan in the oven with 1 tablespoon butter.
  3. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl.
  4. Pour the wet mixture in to the dry and mix thoroughly.
  5. Remove the hot pan from the oven making sure the melted butter coats the bottom of the pan and pour 1/2 of the cornbread mixture into the pan.
  6. Layer the top with the filling mixture by dropping spoonfuls of it over the top.
  7. Pour the remaining cornbread mixture over the top. Bake at 400F for 20 to 25 minutes. Serve slightly warm

See what other Food52ers are saying.

  • inpatskitchen
  • PatriciaBranch

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

3 Reviews

PatriciaBranch June 17, 2013
I meant to add to my previous comments that I baked it on a high shelf, with a bowl of water on a low shelf to eliminate surface cracks which otherwise might appear on the cornbread.
PatriciaBranch June 17, 2013
I was looking for a simple, unsweet, GF cornbread recipe and came across this. I didn't include the filling, just baked the entire cornbread mixture in a 9" pan, as per the remaining directions. Absolutely brilliant result! This is now my go-to recipe for plain GF cornbread (I will try it with the filling one day). Very many thanks.
inpatskitchen June 17, 2013
So happy you found this! Many thanks!