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bob’s red mill cornbread recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the whole milk, large egg, and vegetable oil (or melted butter) until smooth.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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