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Chili-Cheese Corn Bread

A quick baked corn bread with cheddar cheese and green chili.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chili-Cheese Corn Bread

12 pieces
Oven450°F
Time10 minutes

Ingredients

Directions

Prepare

  1. Preheat oven to 450°F.

  2. Coat an 8‑inch square baking pan with non‑stick cooking spray and dust with 2 tablespoons of cornmeal.

  3. Sift 1 cup of yellow cornmeal, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ¼ cup whole wheat flour into a large bowl.

Make and bake the batter

  1. In another bowl, combine 1 ¼ cup buttermilk, 1 egg plus 1 egg white lightly beaten, ¼ cup sharp cheddar cheese, and 2 tbsp mild green chili (or to taste).

  2. Stir the wet mixture into the dry ingredients until just combined.

  3. Pour the batter into the prepared pan and place in the upper third of the oven.

  4. Bake 10 minutes or until the center is firm.

Finish

  1. Cool and cut into 12 (2‑inch) pieces.

Nutrition, whole recipe (rough)

803Calories
35 gProtein
24 gFat
109 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Chili1 tsp (2.7g)8
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Wheat + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together199 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Wheat + eggtop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yellow cornmeal
Provides the main body and the characteristic grainy texture of the cornbread.
Baking powder
Releases gas in the batter to make the cornbread rise and turn light.
Baking soda
Reacts with the acidic buttermilk to produce gas, adding lift and tenderness.
Buttermilk
Adds moisture and acidity, which tenderizes the crumb and activates the baking soda.
Egg
Binds the batter and helps set its structure as it bakes.
Sharp cheddar cheese
Adds savory flavor and some richness to the crumb.

The step that matters

Stir the wet mixture into the dry ingredients until just combined.. Overmixing develops gluten in the flour and toughens the cornbread, while the leavening starts working as soon as the wet and dry ingredients meet, so the batter should go into the oven promptly with lumps left in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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