Green Chile Cornbread

This Cheesy Green Chile Cornbread features a rich, melty flavor with a hint of heat. It’s a delicious twist on classic Southern cornbread and makes the perfect side for soups, stews, chili, beans, Mexican food and more.

Easy Green Chile Cornbread Recipe

In the South, cornbread and buttermilk biscuits share the top spot as beloved house breads, each shining with different meals. Cornbread pairs especially well with a hearty bowl of pinto beans, a cozy soup or stew, or even a plate filled with fresh garden vegetables, something Southern cooks know well. This Green Chile Cornbread is a flavorful twist that deserves a spot among your go-to side dishes.

Checkout this quick list of ingredients you’ll need to make cheesy Green Chile Cornbread: (Scroll down for the full printable recipe card.)

• Cornmeal – Yellow self rising cornmeal forms the base of the cornbread batter. This already has baking powder, baking soda and salt added.
• Flour – Self rising flour gives a tender crumb to the texture. It also has the same leavening ingredients added.
• Chiles – Canned green chiles for a hint of spice.
• Seasonings – Garlic powder, onion powder and paprika.
• Liquid – Buttermilk for moisture, gives a tangy flavor to this green chile cornbread. Preferably not fat free.
• Butter – Melted salted butter or unsalted butter for richness.
• Mix-ins – Cream corn gives the cornbread flavor.
• Onions – Green onions for a hint of onion flavor.
• Whole Eggs – Whole eggs stabilize the batter.
• Cheese – Shredded sharp cheddar cheese for a cheesy flavor.

How to Make the BEST Green Chile Cornbread Recipe

Cornbread is a blank canvas, making it easy, and fun, to play with different variations. In this recipe, a small amount of flour adds extra tenderness, while plenty of cheddar cheese boosts the flavor. Mild green chiles bring just the right twist to keep every bite interesting without overwhelming heat.

• Heat Oven and Preheat Skillet – Preheat the oven to 425°F. Place butter into the 10-inch cast iron skillet and pop it into the oven while it preheats.
• Sift Dry Ingredients – Use a whisk to sift together the cornmeal, flour, sugar, garlic powder, onion powder and paprika.
• Combine Wet Ingredients – In a separate bowl, whisk together buttermilk, cream corn and eggs.
• Combine – Add the wet ingredients to the to the flour mixture, stirring just until fully moistened.
• Add Mix-ins – Stir in the green chiles, shredded cheddar cheese and green onions. Mix well.
• Pour Batter into Skillet – Remove the skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the pan and top with the remaining shredded cheddar cheese.
• Oven – Bake per the cooking time in the recipe until the top is golden brown and a toothpick inserted into the center show moist crumbs.
• Slive and serve warm with butter

Kitchen Equipment to Make Cornbread with Green Chiles Recipe

• One 10-inch cast iron skillet or similar oven safe skillet. You can also bake this in a square 8-inch or 9-inch pan, or baking dish.
• Cheese grater.
• Medium bowl.
• Balloon whisk.
• Measuring cups and spoons.

Recipe Variations, Tips and Substitutions

• Chiles – You can use hot chiles, hatch chilies, Anaheim chiles or mild green chiles for this recipe.
• Pan Options – If you don’t have a cast iron skillet you can certainly bake this in an 8-inch pan or 9-inch pan as well so don’t worry about “ruining” the recipe. Just be aware the baking time may need to be adjusted slightly. Just like cake, you should test the center with a toothpick to check for doneness before removing it from the oven.
• Cheese – As with any recipe with cheese, you can use mild, medium or sharp cheddar cheese.
• Corn Muffins – You could adapt this recipe to make corn muffins in a muffin tin. Shorten the baking time, checking them at 20 minutes with a toothpick for doneness adding additional baking time as needed.
• Buttermilk – You can make your own buttermilk, adding 1 tablespoon of white vinegar or lemon juice to each cup of whole milk. Let stand for 5-10 minutes, then stir and proceed with the recipe.
• Sour Cream – You could replace the buttermilk with sour cream.
• Butter and Honey – While this cornbread is moist, it still delicious with butter or a drizzle of honey (or both!) for slathering on each glorious piece so it can melt into each and every nook and cranny.
• White Sugar – The small amount of granulated sugar balances the flavor, but doesn’t make this cornbread sweet. You can use an alternative sweetener that you enjoy, or omit it altogether.
• Serving Options – Serve green chile cornbread as a side dish with meal. It’s particularly delicious smothered with pinto beans, with soup or beef stew or as a side dish with your favorite Mexican meals.

Storage and Leftovers

• Leftovers – Store baked Green Chile Cheddar Cornbread tightly wrapped in foil or an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Cornbread is quick and easy to reheat in single servings in the microwave.
• Freezer – You can freeze this cornbread for up to 2 months.

More Easy Cornbread Recipes to Make

• Pulled Pork Stuffed Cornbread can be served as a side dish or an entrée with a bowl of beans.
• Fully Loaded Cornbread is flavor packed.
• Crackling Cornbread just like Grandma used to make.
• Broccoli Cheese Cornbread just may have the kiddos eating their vegetables and loving it!
• Okra Cornbread is perfection during the summer months when okra is in season.
• Skillet Honey Cornbread is the kind of cornbread that works for any meal.
• Cayenne Pepper Sauce Swirled Bacon Corn Muffins from Noshing with the Noland’s.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils