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, 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

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Showing 4 of 46 Comments

  • Jarrett

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

  • Susie

    I just made this and had the same problems as some of the others. I would recommend a 9×13 so that the batter can spread out more. I also had to cook it 15 more minutes than the recipe states. And the top did look greasy, probably from the cheese, but it did taste great.

  • margo viers

    Will using non glass baking dish change the time needed to cook? I followed directions and it was liquid even with additional cooking time. My problem was the same as one of the commenters above ok around the edges, brown on top and 7/8ths liquid. I used a glazed pottery 8×12. So sad, spent so much time on this. It looked good in the photo.

  • Crystal U

    How would I make this in a 12″ round cast iron skillet?

  • LA Turnbow

    I also make a Cornbread Recipe similar to this which I call Indian Cornbread. I always heat my skillet with the Bacon Drippings & a little Crisco on top of stove (burner) Also I sprinkle some Corn Meal in it and allow it to brown as the skillet gets hot before adding the mixture. This increases the crust on the bread! Then put into oven and finish.
    Great Old Fashion way!

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