Short, golden-brown pieces of cornbread filled with melty cheese and roasted green chiles? Yes, please! Stuffed Peppers Cornbread has quickly become a go-to recipe in my kitchen, especially when I want something that combines comfort food with a southwestern twist. This dish is perfect for a cozy family dinner or a fun brunch with friends. The delightful combination of sweet cornbread and savory ingredients makes it a standout choice for any gathering.

Why you’ll love this dish

This recipe is a treasure trove of flavors and textures that the whole family will adore. It’s quick to whip up, budget-friendly with easily accessible ingredients, and incredibly versatile; whether you’re accommodating picky eaters or looking to impress guests, this cornbread will hit the mark. Ideal for any occasion, it shines equally well as a side dish or a star course at a fall gathering or summer barbecue.

"I made this for a potluck, and it was gone in minutes! The cheesy center was a hit!" – Sarah M., happy home cook.

Step-by-step overview

Preparing Stuffed Peppers Cornbread is a breeze and perfect for cooks of all levels. In short, you’ll mix your dry ingredients in one bowl, combine your wet ingredients in another, blend them together, and stir in the flavorful add-ins. Finally, bake until golden and dig into a cheesy, comforting treat. Let’s break it down to make it even easier.

What you’ll need

Gather these items:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• 2 large eggs
• 1/3 cup melted butter or oil
• 1 cup shredded Monterey Jack or mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup roasted green chiles (chopped, mild or hot)
• 1/4 cup diced onion (optional)

Feel free to swap out the cheeses based on what you have on hand, or you can replace the green chiles with jalapeños if you like it spicy.