Bob’S Red Mill Cornbread Recipe

I find so much joy in transforming a simple side dish into a main course, especially when it’s as easy as this. This version, featuring Bob’s Red Mill medium grind cornmeal, adds a creamy, savory twist that elevates it from a side dish to the star of the show. The green chili and cream cheese swirl creates a moist, flavorful cornbread that pairs perfectly with chili, BBQ, or just a pat of butter for a family-friendly meal. It’s easy enough for a weeknight and impressive enough to share with family and friends. Get ready for a delicious cornbread experience that will become a new favorite in your kitchen.

Hearty Bob’s Red Mill Cornbread Recipe with Creamy Green Chili Swirl

Here’s what you’ll need for this hearty, savory cornbread. The combination of ingredients creates a tender crumb and a delicious, creamy swirl in every slice.

• 1 cup (160g) Bob’s Red Mill Medium Grind Cornmeal
  This provides the perfect texture and classic corn flavor for a sturdy, rustic cornbread. Using a medium grind offers a substantial crumb without being overly gritty. Avoid using fine cornmeal or coarse polenta, as they will alter the texture significantly.
• 1 cup (125g) all-purpose flour
  Provides the structural integrity necessary to hold together the wet ingredients and the creamy swirl. If you prefer a gluten-free option, a good 1:1 gluten-free baking blend can be substituted successfully.
• 1/4 cup (50g) granulated sugar
  While this cornbread leans savory, a small amount of sugar balances the spice and enhances browning on the crust. If strictly avoiding sugar, you can reduce this to 1 tablespoon or omit entirely for a fully savory cornbread.
• 1 tablespoon (15g) baking powder
  This is the primary leavening agent that gives the cornbread its lift and fluffy texture. Ensure your baking powder is fresh for optimal rise (test by dropping a pinch in hot water; it should bubble vigorously).
• 1/2 teaspoon (3g) fine sea salt
  Essential for balancing the flavors in both the batter and the savory swirl. Use fine sea salt for easy dissolution and even distribution throughout the batter. Adjust slightly if using coarse kosher salt, as it is less dense by volume.
• 1 cup (240ml) whole milk
  The full fat content provides richness and moisture, resulting in a tender crumb. For a slightly tangier flavor, buttermilk can be substituted in equal measure. Ensure the milk is at room temperature to prevent cooling down the melted butter or oil and clumping the batter.
• 1 large egg
  Acts as a binder for the ingredients, providing structure and moisture. Use a large, high-quality egg (approximately 50g without shell) for consistent results. Allow the egg to come to room temperature to mix more evenly into the liquid ingredients.
• 1/4 cup (60ml) vegetable oil (or melted unsalted butter)
  Adds essential fats and moisture for a tender cornbread; vegetable oil yields a lighter texture, while butter adds a richer flavor. Can also use light olive oil or avocado oil for a neutral flavor profile.
• 120g (4 oz) cream cheese, full-fat, softened
  This creates the creamy, decadent swirl that sets this recipe apart. Full-fat cream cheese provides the best flavor and texture for the swirl; low-fat versions may separate or become watery. Ensure it is truly softened to room temperature for smooth mixing and an even consistency.
• 120g (4 oz) can diced mild green chilies, well-drained
  Provides a subtle, earthy heat that complements the corn without overpowering it. Be sure to drain the chilies thoroughly to avoid adding excess moisture to the cream cheese mixture. For more heat, substitute hot green chilies or add a pinch of cayenne pepper.
• 1/2 teaspoon (2.5g) ground cumin
  Adds a savory, earthy warmth that enhances the green chili flavor. Ensure spices are fresh for maximum potency; older spices will taste dull.
• 1/4 teaspoon (1.2g) garlic powder
  Offers aromatic savory notes to round out the flavor of the swirl. Do not use fresh garlic, as it can be too potent and may not cook evenly in the swirl mixture. Can substitute a small amount of onion powder if preferred.
• 1/4 cup (10g) fresh cilantro, finely chopped, plus more for garnish
  Brightens the overall flavor profile of the cornbread and adds a fresh, herbaceous note. Omit if you or your family have a strong aversion to cilantro, or substitute with chives.
• 1-2 tablespoons (15-30ml) additional whole milk or water (optional, for thinning cream cheese garnish)
  Use only if you desire a drizzle consistency for presentation purposes. Start with a small amount and add slowly until the desired consistency is achieved.

Instructions

1. Preheat oven and prepare pan.
   Preheat your oven to a precise 200°C (400°F) to ensure even cooking and a golden crust. Lightly grease a 23cm (9-inch) cast iron skillet or an 8×8 inch (20×20 cm) baking dish. In my kitchen, I’ve found that using the cast iron skillet for this specific bob’s red mill cornbread recipe creates the crispiest edges, which is my family’s favorite part.
2. Combine dry ingredients.
   In a large bowl, whisk together the Bob’s Red Mill medium grind cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk until all ingredients are thoroughly combined and there are no clumps of baking powder or salt remaining. This step ensures even distribution of the leavening agent for a consistent rise.
3. Combine wet ingredients.
   In a separate medium bowl, whisk together the whole milk, large egg, and vegetable oil (or melted butter). Continue whisking until the mixture is completely smooth and homogeneous. Make sure the egg is fully incorporated into the mixture before proceeding to the next step.
4. Mix wet and dry batters.
   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. A few lumps are perfectly acceptable and actually help prevent overmixing, which can lead to a tough, dense cornbread. Stop mixing as soon as the dry flour streaks disappear. If your batter looks too thin, add 1-2 tablespoons more flour; if it’s too thick, add a splash of milk.
5. Prepare the creamy green chili swirl.
   In a small bowl, combine the softened cream cheese, well-drained diced green chilies, ground cumin, garlic powder, and 1/4 cup (10g) finely chopped fresh cilantro. Mix until thoroughly combined and smooth; ensure the cream cheese has no large lumps remaining. The mixture should be thick enough to hold its shape during the swirling process.
6. Layer the cornbread.
   Pour half of the prepared cornbread batter into the bottom of the greased skillet or baking dish, spreading evenly with a spatula. Drop spoonfuls of the cream cheese and green chili mixture over the batter in small dollops. Carefully pour the remaining cornbread batter over the cream cheese dollops, gently spreading it to cover completely.
7. Create the swirl.
   Using a butter knife or a skewer, gently run it through the layers a few times to create ribbons of the cream cheese mixture within the cornbread batter. Be careful not to overmix, as this will prevent distinct layers and cause the swirl to disappear into the batter. The goal is to create beautiful, visible ribbons when sliced.
8. Bake until golden.
   Bake in the preheated oven for 20-25 minutes, or until the top is a deep golden brown. To test for doneness, insert a wooden skewer into the center (avoiding the visible cream cheese pockets). The skewer should come out clean when this specific Bob’s Red Mill cornbread recipe is fully cooked; the internal temperature should reach 90-95°C (195-205°F).
9. Cool before slicing.
   Remove the cornbread from the oven and let it cool in the pan for at least 10 minutes before slicing. This resting period allows the cream cheese swirl to set slightly and prevents a messy slice. Slicing while hot can cause the cornbread to crumble and the cream cheese to run out.

Pairing and Serving Suggestions

This savory cornbread is the perfect companion for a big bowl of hearty beef chili or a simple vegetable stew. The creamy green chili swirl enhances the flavors of both, elevating a classic comfort food pairing.

For breakfast, serve leftover slices with a side of scrambled eggs or sausage. The savory elements make it a great alternative to toast or biscuits. This cornbread holds its own next to smoked ribs, pulled chicken, or grilled vegetables. The slight sweetness and heat cut through rich barbecue flavors, making this specific bob’s red mill cornbread recipe a family favorite for summer cookouts.

Tips for Customizing Your Green Chili Swirl

To add more spice, simply substitute hot green chilies for the mild ones, or add a pinch of cayenne pepper to the cream cheese mixture. If you love cheese, try mixing 1/4 cup of shredded sharp cheddar cheese into the cream cheese mixture for extra flavor and richness.

For herb variations, if cilantro isn’t your favorite, swap it out for fresh chives or finely chopped parsley for a milder herb flavor. This allows you to tailor this specific bob’s red mill cornbread recipe perfectly to your taste.

Make-Ahead and Storage

You can prepare the green chili swirl mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days before baking. For a healthy eating option, store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in a toaster oven for a crispy crust or in the microwave for a softer texture.

For a quick meal prep solution, make sure the cornbread is completely cooled before storing to prevent condensation from making it soggy.

FAQs

What makes this Bob’s Red Mill cornbread recipe different from other recipes?

This recipe uses a medium grind cornmeal for a perfect texture, and the addition of a creamy, savory green chili and cilantro swirl. This technique keeps the cornbread moist and adds a robust, complementary flavor profile.

Why did my cornbread come out dense and hard?

The most common cause is overmixing the batter. Stir gently just until the dry ingredients are combined; a few small lumps are fine. Overmixing activates the gluten in the flour, resulting in a tough texture in this bob’s red mill cornbread recipe.

Can I use Bob’s Red Mill fine grind cornmeal instead?

Yes, fine grind cornmeal will yield a slightly lighter, less rustic texture. Adjust the baking time by a couple of minutes if needed, as fine grind cooks faster. I actually find the fine grind creates a more cake-like crumb, so I often prefer it when I’m serving this to my kids for family dinners.

Is this cornbread sweet or savory?

This specific bob’s red mill cornbread recipe strikes a perfect balance. It includes a small amount of sugar in the batter for balance, but the dominant flavor profile from the green chili swirl is distinctly savory and complementary to hearty dishes.

What can I use instead of cream cheese?

For a different flavor profile, you could try using a high-quality goat cheese (chevre) or a savory ricotta cheese. Keep in mind that a substitute may alter the texture of the swirl and baking time slightly in your bob’s red mill cornbread recipe.

Can I bake this cornbread in muffin tins?

Yes, you can divide the batter among 12-14 muffin cups. Reduce the baking time to approximately 15-20 minutes and check for doneness with a skewer. This makes individual portions that are great for packed lunches or quick meals.

How do I ensure the swirl doesn’t sink to the bottom?

Ensure the cornbread batter itself is not too thin. The technique of layering batter, adding dollops, and then adding more batter over the top, followed by a gentle swirl, helps keep the swirl suspended and prevents sinking during baking.

Conclusion

This easy bob’s red mill cornbread recipe offers a savory twist that transforms a simple side into a hearty meal. The creamy green chili swirl adds layers of flavor and moisture that pair perfectly with a variety of comfort foods for family dinners.

Save this easy recipe to Pinterest for quick meal inspiration and weeknight cooking.

bob’s red mill cornbread recipe

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• Author: Madison Clarke
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This savory cornbread features a creamy, decadent swirl of green chili and cream cheese, elevating it from a simple side dish to a family-friendly main course. It offers a tender crumb with a subtle heat and rich flavor that pairs perfectly with chili or BBQ.

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Ingredients

Scale 1x2x3x

• 1 cup (160g) Bob’s Red Mill Medium Grind Cornmeal
• 1 cup (125g) all-purpose flour
• 0.25 cup (50g) granulated sugar
• 1 tablespoon (15g) baking powder
• 0.5 teaspoon (3g) fine sea salt
• 1 cup (240ml) whole milk
• 1 large egg
• 0.25 cup (60ml) vegetable oil (or melted unsalted butter)
• 120g (4 oz) cream cheese, full-fat, softened
• 120g (4 oz) can diced mild green chilies, well-drained
• 0.5 teaspoon (2.5g) ground cumin
• 0.25 teaspoon (1.2g) garlic powder
• 0.25 cup (10g) fresh cilantro, finely chopped
• 1–2 tablespoons (15-30ml) additional whole milk or water (optional, for thinning cream cheese garnish)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 200°C (400°F). Lightly grease a 23cm (9-inch) cast iron skillet or an 8×8 inch (20×20 cm) baking dish.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and fine sea salt until thoroughly combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the whole milk, large egg, and vegetable oil (or melted butter) until smooth.
4. Mix Wet and Dry Batters: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as a few lumps are acceptable.
5. Prepare the Creamy Green Chili Swirl: In a small bowl, combine the softened cream cheese, well-drained diced green chilies, ground cumin, garlic powder, and 0.25 cup (10g) finely chopped fresh cilantro. Mix until thoroughly combined.
6. Layer the Cornbread: Pour half of the prepared cornbread batter into the bottom of the greased pan. Drop spoonfuls of the cream cheese mixture over the batter. Carefully pour the remaining cornbread batter over the dollops.
7. Create the Swirl: Use a butter knife or skewer to gently run it through the layers a few times to create ribbons of the cream cheese mixture within the cornbread batter.
8. Bake Until Golden: Bake in the preheated oven for 20-25 minutes, or until the top is a deep golden brown and a skewer inserted into the center comes out clean (avoiding visible cream cheese pockets).
9. Cool Before Slicing: Remove the cornbread from the oven and let it cool in the pan for at least 10 minutes before slicing to allow the cream cheese swirl to set.

Notes

To achieve a truly tender crumb, ensure the milk and egg are at room temperature before mixing. If you prefer a fully savory cornbread, reduce or omit the granulated sugar in the batter. For a tangier flavor, substitute buttermilk for the whole milk. The cast iron skillet yields the crispiest edges.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100 g)
• Calories: 380 calories
• Sugar: 7 g
• Sodium: 160 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 30 mg