Cheesy with a touch of spice is how I would describe this Green Chile Cheddar Cornbread. It’s a twist on one of the beloved house breads of the South, ideal for serving piping hot as a sidekick to soup, stew, beans and beyond.
Easy Green Chile Cornbread Recipe
When it comes to house breads of the South, cornbread is neck-in-neck with buttermilk biscuits for first place. Truthfully there really is no contest as each are loved equally and tend to be favored depending on the meal being served. Cornbread goes particularly well with a simple bowl of pinto beans, a cozy bowl of soup, stew or alongside an all vegetable plate. Southerners love to garden and can easily make a meal with fresh vegetables from their own backyards. How to make easy Green Chile Cornbread:
- Cornmeal – Yellow self rising cornmeal. This already has leavening ingredients added.
- Flour – Self rising flour also has leavening ingredients added.
- Seasonings – Granulated sugar and garlic powder.
- Milk – Buttermilk, preferably not fat free.
- Butter – Melted salted or unsalted butter.
- Mix-ins – Cream corn, green onions and green chiles.
- One large egg.
- Cheese – Shredded sharp cheddar cheese.
How to Make the BEST Green Chile Cheddar Cornbread
Cornbread itself can be a blank palette and it’s fun to experiment with variations. For this cornbread I like adding a small amount of flour to give it a tender texture. There’s plenty of cheese in this version to make it even more flavorful and the green chiles are mild giving it just the right twist to keep things interesting.
- Kitchen tools you’ll need: One 10 inch cast iron skillet or similar oven safe skillet, cheese grater, medium bowl, whisk, measuring cups and spoons.
- If you don’t have a cast iron skillet you can certainly bake this in an 8 x 8-inch pan as well so don’t worry about “ruining” the recipe. Just be aware the baking time may need to be adjusted slightly.
- As with any recipe with cheese, you can use mild, medium or sharp cheddar cheese.
- While this cornbread is moist, it still needs butter for slathering on each glorious piece so it can melt into each and every nook and cranny.
- Please note: The granulated sugar adds balance to the flavor but doesn’t make this cornbread sweet.
- Serve green chile cornbread on the side or smothered with beans, soup or stew or as a side dish with your favorite Mexican meals.
- Store baked Green Chile Cheddar Cornbread tightly wrapped in foil in the refrigerator for up to 3 days.
- Reheat in single servings in the microwave.
- 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:
Green Chile Cheddar Cornbread
- 2 Tbsp butter
- 2 cup yellow self rising cornmeal
- 1/2 cup self rising flour
- 2 Tbsp sugar
- 1 tsp garlic powder
- 1 1/2 cup buttermilk
- 1 8 oz cream corn
- 1 large egg beaten
- 1 4 oz can green chiles, drained
- 1 1/2 cups shredded sharp cheddar cheese
- 6 green onion chopped
- Preheat the oven to 425°F. Place a 10-inch cast iron skillet or similar in the oven. Add 2 Tbsp butter to melt while the oven preheats.
- In a medium size mixing bowl, sift together the cornmeal, flour, sugar and garlic powder.
- In a separate bowl, whisk together buttermilk, cream corn and egg.
- Add the wet to the dry ingredients mixing just until fully moistened.
- Stir in the green chiles, 1 cup of shredded cheddar cheese and chopped green onion. Mix well.
- 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.
- Bake for 30-35 minutes until golden and a toothpick inserted into the center show moist crumbs.
- Serve warm.