When you think of the best sides to serve with a nice homemade pot of chilli besides rice, cornbread always comes top of the list. Cornbread is considered a staple of Southern cuisine in the United States, with its origin in native American food, where maize was considered a very important ingredient.
To make our cornbread recipe even more delicious we cook onion and garlic with a nice amount of butter, then add the corn, and a nice dose of Gran Luchito Chipotle Paste. This helps to infuse our cornbread with a smoky chilli flavour as well as the dreamy buttery taste and delicious texture.
Don’t forget to serve it warm with a knob of butter on top to let it melt, or you could add a little bit of honey drizzled on top!
250g / 9oz tin of sweetcorn (or use 2 ears of fresh corn)
250ml / 1 cup milk
330g / 11 1/2oz cornmeal
6 tablespoons plain flour
2 teaspoons baking powder
Salt & pepper
Extra butter (for greasing)
How to make it
Preheat your oven to 200˚C/400˚F. Heat up a pan with olive oil and add the butter. Once the butter melts, add the onion and garlic and fry over medium heat for 3 to 4 minutes. Stir it occasionally to prevent it from burning.
Once the onions soften, add the Chipotle Paste and corn, then season with a pinch of salt and pepper. Cook for a further 2 to 3 minutes and remove from the heat.
Meanwhile, combine the eggs, milk, cornmeal, flour, baking powder, and a pinch of salt and pepper. Whisk it until you get a smooth batter. Then add the onion and corn mixture and combine into the batter.
Grease a cake tin and pour in the corn-chipotle mixture. Smooth the surface with the back of a spoon and pop it in the oven. Check the chilli cornbread after 20 mins (cooking time may vary depending on your oven), but it should take around 30 mins in total. Pinch with a toothpick, and if it comes out clear it means it’s ready.
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What To Serve With Cornbread
Serve the traditional cornbread recipe with a portion of this Slow Cooker Chilli Con Carne.
Cornbread is a quick bread made with cornmeal, just like dumplings or pancakes. It tastes mostly like corn, and is usually sour due to buttermilk or sour cream. It can also sometimes be sweet when it has sugar in it, and in this case be served as a dessert. In most cases though, it's served as a side dish.
Can you freeze cornbread?
Cornbread freezes beautifully! Wrap the cornbread tightly in plastic wrap and place it in a large freezer bag. It lasts 3-4 months in the freezer. Reheat or serve at room temperature.
How to make moist cornbread?
Oil will help make your cornbread moist and stay together, rather than crumbling apart. Just about one tablespoon should do. If you prefer a buttery flavor, use melted butter instead. Another important tip for any cornbread style – always slather it in butter before serving.
Where did cornbread originate?
It is associated with the cuisine of the Southern United States, with origins in Native American cuisine. Archeologists believe that corn originated in the Tehuacan Valley of Mexico 7,000 years ago where it was roasted, ground into meal, and formed into cakes and simmered in stews.
Comments / Questions / Tips
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