Sweet Chile Cornbread

Honey Peppers Sweet Chili Cornbread Recipe by Ash's In The Kitchen

This is one of my all time favorite cornbread recipes! I love a, pardon my French, moister cornbread with some sweetness and some…heatness? It’s an amazing combination! Using canned Green Chiles doesn’t make it too spicy, so if you’d like to ramp up the heat try some diced jalapeños! I’ve found that using yellow corn meal creates a more cake like cornbread (my preference), so if you’d like a dryer version, use white cornmeal. I always add a drizzle of honey over top which really makes the flavor pop!

Sweet Chili Cornbread

Servings: 5

Cook Time: 40 minutes

• 1 cup Flour
• 1 cup Yellow Cornmeal
• 2 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• Pinch of Salt
• 1/4 teaspoon Smoked Paprika
• 1 teaspoon Cilantro
• 1 cup Half & Half
• 1/4 cup Oil
• 1/3 cup Honey
• 2 large Eggs; beaten
• 1 small can Green Chiles; drained and chopped

  1. Preheat oven to 375°F.
  2. Mix all of the dry ingredients in a large bowl and create a well in the center. Add in the wet ingredients and slowly mix into the dry ingredients until just combined. Place in the fridge for 20-30 minutes to help the levening agent along.
  3. Meanwhile, grease a large cast iron skillet, then once the batter has aerated, slowly pour into the skillet. Place in preheated oven and bake for 20-25 minutes or until cooked through in the center.
  4. Serve hot with butter and a drizzle of honey.
  5. Enjoy!

Looking for a main dish? Try one of these recipes!

Chicken Fajita Pizza
Marbled Chicken Enchiladas
Ancho chicken Fry Bread Tacos

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “Sweet Chile Cornbread

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