Tortilla Chip Cornbread Recipe

Transform leftover tortilla chips into a deliciously crunchy and savory cornbread! This recipe uses your stale or broken chips to create a unique twist on a classic. Perfect with a side of honey butter (try recipe #131054), this cornbread is a fantastic way to reduce food waste and impress your taste buds. Note: This recipe is designed for salted tortilla chips. If using unsalted, add 1/2 teaspoon of salt to the dry ingredients.

Prep Time 15 mins
Cook Time 35 mins
Calories 92.8 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Tortilla Chip Cornbread 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tortilla Chip Cornbread

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How to Make Tortilla Chip Cornbread

  1. Preheat your oven to 375°F (190°C). Grease an 8x8 inch baking pan.
  2. In a large bowl, combine 1 cup of crushed tortilla chips, 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt (if using unsalted chips, add 1 tsp total).
  3. In a separate bowl, whisk together 1 large egg, 1 cup buttermilk, and 1/4 cup melted unsalted butter.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cornbread cool slightly before serving. Enjoy with your favorite toppings, such as honey butter!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

25g

Fat

11g

Carbs

4g