Green Chile Cornbread

Finally. A green chile cornbread that is moist, flavorful, and filled with corn and chiles. I’ve been experimenting for a couple of years now and believe we now have a winner. Do you like green chiles? I grew up eating Anaheims. They are best when roasted fresh over flame, but you can easily used the canned chiles.

Green Chile Cornbread

Green Chile Cornbread Recipe

  • Yield: Makes about 12 serving pieces

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.



  • 1 cup plus 2 Tbsp cornmeal
  • 1 cup all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/2 cup sour cream
  • 2 eggs
  • 1 3/4 cups milk
  • 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
  • 1 cup corn (frozen is fine)
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)


1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.

2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

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Karina's gluten-free green chile cornbread

Green Chile Cornbread

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Showing 4 of 40 Comments

  • Ophelia

    I have been looking for a good cornbread recipe and this one looks great! Only problem – I am not a fan of chiles. Can I just leave them out and add in a little more corn kernels?

    You can try it, let us know how it turns out. ~Elise

  • karen

    I use my a modified version of my grandfather’s recipe from what they served on the trains back in the 30s and 40s. I add corn, cheese & chilis but I never thought about sour cream! I like to use half cheddar and half parmesan (or other sharp cheese) because it makes the flavor pop more. But I wonder if the sour cream does the same thing …

  • milan

    This recipe looks great. How about canned corn?

    Sure, just drain it well first. ~Elise

  • katie

    I just made this about a half hour ago. Baked it for 30 minutes. It was brown on top, clean toothpick and sprang back when pressed. Its really gooey. Is it supposed to be? The flavor is good. Does it just need to cool longer?

    You should let the cornbread cool almost completely. I’ll add that point to the recipe. It should be moist, not gooey. ~Elise

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