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.

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Karina's gluten-free green chile cornbread

Green Chile Cornbread

Showing 4 of 51 Comments

  • Debra Shibuya

    I just made this cornbread and it turned out delicious!. Based on others comments, I decreased the milk by 1/4 cup. I also replaced 1/2 cup of the milk I did use with creamed corn. This recipe is a winner and I plan on making a large batch for Easter dinner. I also used a cast iron skillet preheated in the oven for a crispy crust.

  • Culinaire

    The best cornbread I have ever made. I have made this in differing variations and it’s always amazing. As has been mentioned it is almost like a cake. I have a friend who regularly requests me to make this. I am a former chef, and just like FormerChef carpal tunnel pushed me out of the professional kitchen. This is a hands down winner of a recipe/formula. It is all I make now. In fact I am making it again today. I like to warm a cast iron skillet in the oven for a bit with a few tablespoons of butter, evenly coat the butter and pour in the batter. It gives it a nice crispy buttery exterior.

  • China Mike

    I have read several comments from people saying ‘it’s too wet/not done in middle’ and the like. Hey, if you can’t cook, get out of the kitchen! My mother used to make this dish; she grew up in Santa Fe and Albuquerque. Most of her friends were Mexican Americans. When you make any kind of ‘baked bread’ recipe, you have to learn to judge its ‘wetness’. Sure, you’re baking this, so if it comes out where you have to spoon it, or it isn’t done in the center, ADJUST YOUR RECIPE ACCORDINGLY. I have never, in all my years cooking, ever stuck to ‘what’s called for’ in a bread recipe; I always have to adjust a bit with more flour, less water, etc.

  • 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.

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