Chile-Cheese Corn Bread

Updated 1.25.2020

When it comes to holiday meals, I’m normally meticulously planning the meal weeks before. Comparing and gathering recipes. Stocking up on ingredients. Stretching out my stomach. Etc. This year I’m a little bit behind the eight-ball in my planning. I found myself scrambling for recipes the week of Thanksgiving, which means I’ll be doing some last-minute shopping the night before. I usually try to avoid grocery stores the day before Thanksgiving.

When I got home from this afternoon, I found some recipes had arrived in the mail. This was perfect timing because I hadn’t decided on my stuffing/dressing recipe yet. In the packet of recipes were two similar recipes both using pork sausage and sage. The difference was one called for French bread, the other cornbread. The cornbread recipe sounded perfect as I’d already begun accumulating ingredients to make cornbread for the meal. I figured we could go without cornbread and instead do cornbread stuffing, a recommendation from my friend Kyna, who is in charge of making her Thanksgiving side dishes this year.


  • ¼ c. butter, melted and cooled
  • 1 ½ T. sugar
  • 2 whole eggs, room temperature
  • ⅓ c. buttermilk, room temperature
  • 8.5 oz. box Jiffy cornbread mix
  • 1 ½ tsp. baking soda
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 c. shredded sharp or extra-sharp cheddar cheese
  • 1 can (14 ¾ ounces) corn (drained)
  • 1 can (4 ½ ounces) chopped green chiles (undrained)


  1. Preheat oven to 375 degrees. Grease a 13-by-9-inch pan and set aside. (I used cooking spray.) Or butter/grease a 10-inch cast-iron pan.
  2. Combine all ingredients in a medium and stir until just combined. Pour batter into prepared pan. Bake in preheated oven 30 to 40 minutes or until wooden pick inserted into center comes out clean. Cool.

I diverged from the recipe my grandma sent me by omitting the sugar something I’m pretty sure I can say is I’ve honestly never done in any recipe. If anything I probably tend to add more sugar to any given recipe. I reasoned that the canned corn was sweet enough. I was wrong. The recipe needs sugar. I would say at least one tablespoon.

That being said, my primary intent for this recipe was to end up with a bread to dry out for dressing/stuffing. And in that regard, mission accomplished. This little-bit-of-a-kick bread should make a great stuffing! Hopefully my dad doesn’t eat it while it’s drying unattended on the counter over the next few days…

Recipe rating: 

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