Get ready to tantalize your taste buds with the ultimate Southern comfort food that will make your kitchen smell like culinary heaven! This Cheddar and Green Chili Sausage Cornbread is not just another side dish – it's a flavor explosion that transforms ordinary cornbread into a mouthwatering masterpiece. Imagine a perfectly golden, crispy-edged cornbread packed with spicy green chilies, savory sausage, and melted cheddar cheese that will have your family and friends begging for seconds. Whether you're hosting a weekend brunch, a game day gathering, or simply craving a delicious homemade treat, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked sausage, crumbled
- 1/2 cup diced green chilies
Instructions
- Preheat the oven to 425°F (218°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate bowl, beat the eggs and then mix in the milk. Stir until the eggs and milk are completely blended.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the shredded cheddar cheese, crumbled cooked sausage, and diced green chilies. Stir until evenly distributed throughout the batter.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing and serving.
Tips
- Use a cast iron skillet for the best crispy edges and authentic Southern-style cornbread texture.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cornbread tender and light.
- For extra flavor, use a spicy sausage like chorizo or hot Italian sausage to amp up the heat.
- Make sure your baking powder is fresh to ensure the cornbread rises properly.
- Let the cornbread rest for 10 minutes after baking to allow it to set and make slicing easier.
- Serve warm with a pat of butter or as a side to chili, soups, or barbecue dishes.
- If you don't have a cast iron skillet, a 9-inch square baking pan works perfectly fine.
- For a lighter version, you can use turkey sausage or a lower-fat cheese option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
