Make this chilli cheese cornbread skillet, then check out our recipes for cornbread, cornbread muffins, chilli cornbread pie, corn dogs and more polenta recipes.


  • 100g left-over soft cheese (such as goat’s, brie, gorgonzola or feta), sliced or crumbled
  • 6 eggs, fried, to serve
  • 2 avocados, stoned, peeled, halved and sliced


  • 4 tbsp unsalted butter, melted, plus extra for the skillet
  • 200g cornmeal or polenta
  • 100g plain flour
  • 2 tsp baking powder
  • 2 eggs, beaten
  • 300ml buttermilk
  • 100g sweetcorn, tinned or frozen (drained if tinned and defrosted if frozen)
  • 1 tbsp maple syrup
  • 2 tbsp pickled jalapeños, drained and chopped
  • 1 red chilli or fresh jalapeño, sliced
  • 100g left-over hard cheese (like goat’s, pecorino, cheddar or comté), coarsely grated


  • 400g tin black beans, drained and rinsed
  • 1 lime, juiced
  • 1 large tomato, finely chopped
  • a small handful coriander, finely chopped, plus extra to serve
  • ½-1 red chilli, finely chopped
  • 1 long shallot, peeled and finely chopped


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Generously butter a 26cm skillet pan, then prepare the cornbread batter. Whisk together the cornmeal, flour, baking powder and ½ tsp of fine sea salt in a bowl. Make a well in the middle and whisk in the melted butter, eggs and buttermilk. Fold in the sweetcorn, maple syrup, jalapeños, chilli and cheese. Scrape into the prepared skillet and bake for 25-30 minutes or until golden, risen and cooked through – the cornbread should start to pull away from the edges of the skillet when it’s ready.

  • STEP 2

    Combine the salsa ingredients and season. Scatter the soft cheese over the cornbread and let stand for 10 minutes, then serve in slices with the eggs, avocados, salsa and extra coriander.

More leftover cheese? Try our most indulgent cheese recipes

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Anna Glover profile
Anna GloverSenior food editor

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