Savory Southwestern Cornbread

Southwestern cornbread packed with corn kernels, chili powder, jalapeños, chopped red bell peppers, cilantro and cheddar cheese. Fall is finally here and that means hearty soups and chili are common in our house. A bowl of soup is never complete without a giant piece of cornbread. I usually end of making my favorite cornbread recipe out of habit, but this time I wanted to make a cornbread with a kick! This recipe was a huge hit and paired perfectly with the bowl of chili that we had. Try a slice of this cornbread slathered with red pepper jelly or salsa.

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Savory Southwestern Cornbread

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoon chili powder, or more to taste
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1 large egg yolk
  • 1/4 cup plus 3 tablespoons corn kernels, patted dry
  • 1 small jalapeno pepper, seeded, deveined and finely diced
  • 1/4 red bell pepper, seeded, deveined and finely diced
  • 2 tablespoon finely chopped fresh cilantro
  • 1 cup cheddar cheese, grated


  1. Center a rack in the oven and preheat the oven to 400˚F. Lightly grease an 8 inch square cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper.
  3. In a medium bowl, whisk together the buttermilk, melted butter and egg yolk until well blended.
  4. Pour the liquid ingredients over the dry ingredients and with a rubber spatula, gently but quickly stir until just combined. Stir in the corn kernels, jalapeno, red pepper and cilantro. Pour half of batter into prepared pan. Sprinkle with cheese and pour remaining batter on top of cheese.
  5. Bake for about 25 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Yields: 9 servings

Source: adapted from Baking: From My Home to Yours

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12 Responses to Savory Southwestern Cornbread

  1. We just made a really basic cornbread last night for a stuffing so I have cornbread on my brain. This looks wonderful.

  2. ChgoJohn says:

    I, too, have a recipe for cornbread with many of the flavors that you have here. Plain cornbread is just that, plain! I enjoy a cornbread that’s not just savory but with a little heat, as well. I’ll certainly give your rendition a try.

  3. This looks delicious! I am going to give it a try without the bell pepper as my DH doesn’t particularly like that.

  4. Sounds delicious! Cornbread is one of my favorite sides with chili or soup.

  5. Caroline says:

    You’re right, soup is never complete without a slice of bread, better yet, cornbread! This looks great, Christina.

  6. Sounds like the cornbread could warm you up even without the soup. It sounds great.

  7. Judy says:

    This looks wonderful, I like the flecks of color and the flavors sounds just right! I just made a Tuscan bean soup this would be perfect for, yum!

  8. I haven’t made cornbread in for ever and everything about this recipe sound great. Time for me to get into the kitchen. 😉

  9. muppy says:

    delicious 🙂 i really love cornbread, it would taste interesting with this twist.

  10. Jane says:

    This was the best cornbread recipe. Love your site. It’s my new favorite

  11. Pingback: Simple Corn Bread | Rufus' Food and Spirits Guide

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