Green Chile Cornbread

Flavorful and moist green chile cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.

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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

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  • 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.

Ingredients

  • 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)

Method

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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Links:

Karina's gluten-free green chile cornbread

Green Chile Cornbread

Showing 4 of 54 Comments

  • Pat Jones

    Keeping it short and sweet best corn bread ever I make it once a week

  • Naomi

    I meant to say also, I have made some cornbread using a recipe similar to this one, and added not just corn and chiles, but also other veggies, such as grated carrot, broccoli, zucchini, bell pepper, onion, I can’t remember all of them now, but basically I was using up little snippets of unused veggies in the fridge. Probably some cheese too. I was amazed how good it was! Don’t be afraid to toss in a few extras like that, it’ll be great!

  • Naomi

    I have to laugh about the comments of the batter being too wet. My mother made the most fabulous cornbread. She cooked for eight people, so made enough batter for a large cast iron skillet and also a shallower heavy aluminum baking pan. The crust in the shallower pan was so crunchy and delicious. Then I remember when Frito corn chips came out, and the first time I tasted them I thought they tasted just like Mom’s crunchy cornbread. The funny thing is that her batter was always very runny. Her bread was never gummy in the middle, it was perfect!

  • 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.

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