Red Chili Cornbread

Warm up your table with a spicy twist on a classic favorite! This Red Chili Cornbread—by Project Angel Heart Prep Cook Vinh Vu—combines the sweetness of honey and cornmeal with the bold kick of chili oil and gochugaru. Perfect for pairing with soups, stews, or as a stand-alone treat, it’s a flavorful way to bring some heat to your next meal.

Project Angel Heart Registered Dietitian Zachary Hedden notes that cornmeal is a great source of energy, providing complex carbohydrates and moderate fiber to support healthy digestion. It also contains some protein, which, along with the fiber, can help steady blood sugar levels—especially when paired with other proteins or healthy fats. Cornmeal is fortified with key B vitamins like folate and B6, which support heart and brain health. Adding chili oil and gochugaru (or chili flakes) incorporates capsaicin, a natural compound with anti-inflammatory and antioxidant benefits.

Serves 4-6 people

  • 3/4 cup cornmeal
  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon gochugaru (or red chili flakes without seeds)
  • 3 eggs, beaten
  • 1 3/4 cups milk
  • 1/4 cup melted butter
  • 1/3 cup chili oil
  • 1 1/2 tablespoons honey

Preheat your oven to 350°F. Grease a 12×10-inch pan and set aside.

In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, and gochugaru. Mix thoroughly.

In a separate bowl, whisk together the eggs, milk, melted butter, and chili oil until well combined.

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until the batter is smooth and free of lumps. Then, stir in the honey until well combined.

Pour the batter into the prepared pan, spreading it evenly. Bake for approximately 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly. Serve warm and enjoy!