Green Chile Cornbread

Photography Credit: Elise Bauer

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, or 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Green Chile Cornbread on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Karina's gluten-free green chile cornbread

Green Chile Cornbread

Showing 4 of 47 Comments

  • Gordon

    I loved the flavor, but after 45 minutes of cooking it was too wet. Letting it cool helped, but even then it was more a spoon cornbread than hand held. I baked it in a 10″ square cast iron skillet, so it was golden brown all over.

  • FormerChef

    This is the best cornbread I have made. I am a former chef that had to hang his coat too early due to carpal tunnel. This is moist and almost like a cake. By far the best recipe I have come across. Beats the heck out of dry crumbly cornbread.

  • Jay Leipham

    Tried for the first time, using fresh fire roasted Anaheim chilies out of our garden. Used an 8×11 Pyrex dish. Loved the flavors, but the batter was soupy even with extra cornmeal, and it was gooey in the middle even with an extra eight minutes of cooking.

  • Deborah

    I have made this several times in large cast iron skillet. It is fabulous.

  • Jarrett

    Will this recipe fit in a 7×11″ Pyrex dish? If so, should I adjust the cooking time? Thanks

View More Comments / Leave a Comment