Helen Evans Brown's Corn Chili Bread

This corn chili bread recipe comes from Helen Evans Brown, one of the great unsung voices of California cooking. It is a dense, golden, custard-like bread that blurs the line between cornbread and savory pudding, loaded with fresh corn kernels, melted butter, sour cream, and pockets of Monterey Jack cheese and green chilis.

Baked for a full hour at 350F, it emerges with a golden crust on top and a rich, moist interior that practically melts on the tongue. It was designed as a side dish for roast pork or roast turkey, and it does that job beautifully.

Kitchen Tips

• Use fresh corn scraped right off the cob for the best texture and sweetness. Frozen corn works but lacks that snap.
• Dice the cheese and chilis small so every bite gets a hit of heat and creaminess.
• A well-buttered baking dish is essential. This bread sticks if the pan is not generously greased.
• Let it rest for 10 minutes after baking before cutting so the interior sets.

Variations

• Swap Monterey Jack for pepper jack cheese to double down on the chili heat.
• Stir in a handful of crispy crumbled bacon for a smokier corn chili bread.
• Add a diced roasted poblano pepper alongside the canned green chilis for deeper, charred flavor.