The Best Savory Cornbread
I love cornbread, and I especially love a sweet one like my Honey Butter Cornbread — until I created this Upside-Down Shallot & Green Chile Cornbread. I’m not going to lie, the two recipes are neck and neck for my favorite, but there really is something special with this one. These are cornbread muffins mixed with Monterey jack cheese, chives, and fire roasted green chilies. They’re baked with a shallot slice on the bottom that caramelizes into golden rings. It’s so flavorful and aromatic with the perfect balance of crispy yet fluffy texture. If you prefer more savory foods, this Upside-Down Shallot & Green Chile Cornbread is going to win your heart.
Batter It Up
First, we’ll prepare a honey butter mixture. Add the 4 tablespoons of softened butter, 1 teaspoon of honey, and a pinch of salt into a bowl. Mix the butter until well combined and set it aside. We’ll use this mixture later on when we scoop the batter into the muffin tins.
Next, in a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, and kosher salt until the ingredients are evenly combined. In another large bowl add in the eggs, granulated sugar, 1 tablespoon of honey, 4 tablespoons of melted butter, vegetable oil, and buttermilk. Mix until well combined then pour in the bowl of dry ingredients. Gently mix until the batter is about 75% of the way combined. Then add in the Monterey jack cheese that’s been tossed in flour, drained green chilies, and chopped chives. Fold in the ingredients in until everything is evenly combined.
Baked Upside-down
Spray a muffin tin with cooking spray. Add about a ½ teaspoon of the honey butter mixture into the bottom of each muffin cup. Then add a shallot slice on top of the butter. Gently press down on the shallot slice so the butter on the bottom spreads. Add a scoop of the cornbread batter on top. The muffin cups should be about ¾ of the way full. The butter will help caramelize the shallot and brown the bottom of the cornbread muffins as they bake.
Bake the cornbread in the oven for about 16-18 minutes at 375˚F until a toothpick comes out clean. Allow it to rest in the pan for about 5 minutes before removing. Remove the cornbread muffins from the tin and invert them so the shallot side is up. If needed, run a knife around the edges and use an offset spatula to help lift the muffins out of the tin.
Onion Garlic Flavor
As this Upside-Down Shallot & Green Chile Cornbread bakes, your kitchen is going to be filled with a delicious, savory aroma. I’d compare it to when someone says “it smell so good in here” but you’re only sautéing onions and garlic. The combination of the chilies, chives, and shallot create the best onion and garlic smell. What’s even better is you definitely want to eat these when they’re still warm because they’re crisp on the outside and fluffy on the inside. The muffins themselves are so delicious, but when you get a bite with the caramelized shallot it’s an explosion of flavor. It’s sweet, savory, and umami all at once. I’ve shared these with a few of my friends and family members and they’ve all fallen in love with it. So try out this Upside-Down Shallot & Green Chile Cornbread and let me know what you think in the comments below!
Upside-Down Shallot & Green Chile Cornbread
Ingredients
- 4 tbsp Unsalted Butter (at room temperature)
- 1 tsp Honey
- Pinch of Salt
- 1¾ cups All Purpose Flour
- ¾ cup Cornmeal
- 3 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 2 Large Eggs
- 2 tbsp Granulated Sugar
- 1 tbsp Honey
- 4 tbsp Melted Unsalted Butter
- ¼ cup Vegetable Oil
- 1¼ cups Buttermilk
- 1 cup Shredded Monterey Jack Cheese (tossed with 1 tbsp all purpose flour)
- 4 oz Can Diced Fire Roasted Green Chilies (drained and pat dry)
- 3 tbsp Chopped Chives
- 1 Large Shallot (thinly sliced into ⅛ inch thick rounds)
Instructions
- Add the 4 tablespoons of softened butter, 1 teaspoon of honey, and a pinch of salt into a bowl. Mix until well combined and set aside. Preheat the oven to 375℉.
- In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, and kosher salt until the ingredients are evenly combined.
- In another large bowl add in the eggs, granulated sugar, 1 tablespoon of honey, 4 tablespoons of melted butter, vegetable oil, and buttermilk. Mix until well combined then pour in the bowl of dry ingredients. Gently mix until the batter is about 75% of the way combined. Add in the monterey jack cheese that's been tossed in flour, drained green chilies, and chopped chives. Fold in the ingredients until everything is evenly combined.
- Spray a muffin tin with cooking spray. Add about a ½ teaspoon of the honey butter mixture into the bottom of each muffin cup. Then add a shallot round slice on top of the butter. Gently press down on the shallot slice so the butter on the bottom spreads. Add a scoop of the cornbread batter on top. The muffin cups should be about ¾ of the way full.
- Bake the cornbread in the oven for about 16-18 minutes until a toothpick comes out clean. Allow it to rest in the pan for about 5 minutes before removing. Remove the cornbread muffins from the tin and invert them so the shallot side is up. If needed, run a knife around the edges and use an offset spatula to help lift the muffins out of the tin. Enjoy!
