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Cornbread has long been a beloved staple in various cuisines, particularly in Southern cooking, where its history is steeped in tradition and cultural significance. This simple yet comforting dish has graced dinner tables for generations, often accompanying hearty meals such as barbecues, stews, and soul food. However, the classic cornbread we know today is not just a relic of the past; it has evolved to include a myriad of flavors and textures that cater to modern palates.

Cheddar Chili Cornbread Wedges

Discover the deliciousness of Cheddar Chili Cornbread Wedges, a modern twist on a classic dish! This recipe merges the rich flavors of sharp cheddar, savory chili, and a hint of heat from jalapeños to create a cornbread that's moist, flavorful, and perfect for any occasion. Whether served as a side at a gathering or enjoyed as a snack, these cornbread wedges are sure to impress. Easy to make and even easier to love, they are a comforting addition to any meal.
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded sharp cheddar cheese

1 cup canned chili (with or without beans, as per preference)

1/4 cup chopped jalapeños (optional, for added heat)

1 tablespoon melted butter (for brushing)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet with cooking spray or butter.

    Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda. Whisk them together until well mixed.

      Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing; it’s okay if there are some small lumps.

          Add Cheese and Chili: Gently fold in the shredded cheddar cheese, canned chili (drained if necessary), and jalapeños (if using). Mix until evenly distributed.

            Pour into Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Brush with Butter: Remove from the oven and immediately brush the top with melted butter for an extra touch of flavor.

                  Cool and Slice: Allow the cornbread to cool in the pan for about 10 minutes. Then, slice into wedges and serve warm.

                    Enjoy! Serve your Cheddar Chili Cornbread Wedges as a delicious side to soups or chili, or enjoy them on their own with a little butter or honey.

                      Prep Time: 15 mins | Total Time: 40 mins | Servings: 9 wedges