Triple-Chili Cornbread with Cumin and Green Onions

  • Active Time 25m
  • Total Time 1h 20m

Makes 5 mini loaves

Not for the faint-hearted, this flavorful corn bread has a triple dose of chiles, roasted chopped poblanos, chopped chipotles (smoked jalapenos, available canned in adobo sauce in many supermarkets) and grated jalapeno jack cheese. You can substitute extra-sharp cheddar cheese for the jalapeno jack cheese and canned drained chopped chlies for the poblanos if you want the bread to be milder and less potent. Wrap the loaves in clear cellophane wrap, tie them with raffia and attach a couple of dried small chilies to the raffia bow and watch them disappear at the bake sale.


  • 3 large fresh poblano chiles (about 14 ounces total)
  • 20 dried corn husks
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups coarsely grated jalapeno jack cheese
  • 1 tablespoon cumin seeds (optional)
  • 2 cups buttermilk
  • 4 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 1 cup chopped green onions
  • 2 teaspoons chopped chipotle chiles


Char chilies over gas flame or in broiler until blackened on all sides. Enclose

in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Preheat oven to 400 degrees F. Butter 5 mini loaf pans, each approximately

5 3/4 x 3 1/4 x 2 inches. Rinse corn husks under warm water to soften; pat dry with

paper towels (husks need not be completely dry). Press corn husks out flat and

line each loaf pan with 4 corn husks, 2 lengthwise and 2 crosswise, extending

over sides by about 1 1/2 to 2 inches. Press husks into pans to adhere.

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in large

bowl to blend. Stir in grated cheese and cumin seeds, if desired. Whisk

buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk

mixture to dry ingredients and stir just until blended. Stir in green onions, poblano chiles and

chipotle chilies. Divide batter among corn husk-lined pans.

Bake corn breads until puffed, golden brown on top and tester inserted into

center comes out clean, about 35 minutes (corn husks will get golden brown).

Transfer breads to rack and cool completely. (Can be made ahead. Let stand at

room temperature up to 8 hours or wrap tightly in plastic wrap, then in foil and

place in resealable plastic bags and freeze up to 1 week. Thaw at room

temperature. Rewarm in 350 degree F oven for about 10 minutes, if desired.)

Recipe created exclusively for by Margaret Cederberg.

Serving size = 1/4 loaf

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4278

nutrition information per serving

203 calories; 7g total fat; 60mg cholesterol; 680mg sodium; 29g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.