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Chilli cheese cornbread recipe

Chilli cheese cornbread recipe

1 rating

This chilli cheese cornbread recipe makes for great comfort food and perfect for sharing on Bonfire Night. See method

  • Serves 8
  • 15 mins to prepare and 35 mins to cook
  • 400 calories / serving


  • 125g (4oz) butter, melted
  • 1 onion, finely chopped
  • 225g coarse cornmeal or polenta
  • 150g (5oz) plain flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 150ml (1/4pt) natural yogurt
  • 150ml whole milk
  • 2 eggs, beaten
  • 1 red chilli, deseeded if you prefer, and finely chopped
  • 125g (4oz) Cheddar, grated
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    4g 5%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 43.6g Protein 11.5g Fibre 3.2g


  1. Put 1 tbsp of the melted butter in a small pan over a low heat. Add the onion and leave to cook for five minutes, until soft. Set aside to cool a little.
  2. Tip all the dry ingredients into a large bowl. Stir together the yogurt, milk and eggs and then mix together with the dry ingredients until smooth.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Add the chilli to the mixture along with most of the cheese, the cooked onions and all of the melted butter. Stir until well combined.
  4. Spoon the mixture into a greased and lined 23cm (9in) cake tin and smooth over the surface with a spoon.
  5. Cook in the preheated oven for 25 minutes. Then sprinkle over the leftover cheese and return to the oven for 5-10 minutes until golden and cooked through. Leave in the tin for a couple of minutes, then turn out, cut into triangles and serve warm.

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