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Mexican cornbread

15 Best Sides to Serve with Chili

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x


Here’s the best side to go with chili: cheddar cornbread! This tender, moist easy cornbread recipe will become your new go-to. 


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or 1 for 1 gluten-free flour)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 6 tablespoons unsalted butter
  • 1 1/2 cups milk
  • 3/4 cup Mexican blend cheese
  • 3 tablespoons seeded and minced jalapeño pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 green onion, finely minced


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Grease a 9″ x 9″ baking dish.
  3. In a medium bowl, stir together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk in the eggs, melted butter, and milk until a smooth dough forms. Gently fold in the shredded cheese, chopped jalapeño, chopped bell pepper, and minced green onion. Pour the batter into the prepared pan and smooth into an even layer with a spatula. 
  4. Bake 25 minutes, until puffed and a toothpick comes out clean. Allow to cool for a few minutes, then slice into pieces and serve.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian