Green Chile Cornbread

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

  • Yield: Makes about 12 serving pieces


  • 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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  • 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

  • CJ

    We often add a little green onion to green chile corn bread.

    I like the addition of sour cream. Going to make this today to accompany a big pot of soup.

    Mmmm, the scent of baking— and it warms the kitchen too!
    Thanks Elise

  • Carly

    I make a very similar green chile cornbread recipe that includes sauteed onions and garlic and bit of cinnamon and nutmeg, to make things a bit more savory – YUM!

  • libby

    This looks really delicious. Have you ever tried making cornbread in a castiron skillet? It adds so much to the flavor and texture of cornbread.

  • Sean

    And it’s good, good, good. DPaul was thrilled. You hit a home run with him! (And me.)

  • Lydia (The Perfect Pantry)

    I could become completely addicted to this. I love cornbread, which here in New England is generally a bit sweet and bland — but the green chiles will perk it up nicely! Would be great for brunch, with some spicy scrambled eggs.

  • Kelly

    I made this cornbread last night with a slow cooker roast and homemade gravy and the bread stole the show!! I mixed the dry ingredients in a bowl first. I used 1 cup Monterey Jack cheese and creamed the butter/sugar first and then added eggs/sour cream and alternated milk/dry ingredients. IT WAS PERFECT! Thanks, Elise!

  • merd

    Awesome! I usually just use a box mix and add a bit of finely chopped white onion, diced chiles, a little sift of paprika, a couple tablespoons of honey, and a mound of cheddar cheese. I’ve never made it from scratch.

    My friend and I split four bushels of fresh roasted Hatch chiles this year. We also got a box (I think it was a bushel and a quarter) of chiles they call Brighton “dynamites”. They are less meaty than the Hatch chiles, but we renamed them “demons” because they are way hotter than a Hatch hot. My freezer is stocked full of chiles to make new recipes with for another year, so thank you for the recipe. It’s going to get made today :)

  • G

    This looks great and I want to try it but first a few quick questions-how can I roast the peppers w/o a flame? Can I char them in the oven? I’m going to use magerquark in place of the sour cream, but can you suggest a European cheese to replace the cheddar/jack, which I find almost impossible to locate.

    You can roast the chile peppers under an oven broiler, or on a grill. No idea about the cheeses. ~Elise

  • Hallie

    I made it, and people were skeptical at first, but they loved it. Everyone loved the corn bread warmed up a bit, I’m not sure if this was because it was so cold out, but generally I like my cornbread room temperature, but this seemed to be liked better straight from the oven.

    I did make a few personal changes to the recipe, but not much and I think that the overall idea of the cornbread was still in my recipe. I was really glad to try this recipe.

  • Seagrass

    I made this. I didnt have green chiles, so I used a can of jalapenos. The batter was very runny so I added another 1/2c. of flour. I used two dishs, didnt have one large. One came out like corn bread and the other more moist but they looked just like the picture. Was good. Will try it again and will half the recipe. Alot for two. Thanks!

  • Christen

    I like to use cottage cheese in my cornbread–it sounds odd, but it keeps the bread nice and moist. I love the addition here of the chiles! If I’m feeling frisky, I’ll add broccoli or bacon pieces.

  • Gloria

    this was delicious… I used a large (maybe 12″) cast iron skillet that I preheat while I made the cornbread, I used the canned chilies, buttermilk instead of milk and frozen corn kernels. Everyone said it was a make again. Thanks for an awesome recipe.

  • Tuyen

    If I leave out the cheese, will I have to rebalance the rest of the recipe?


    I have no idea what adjustments you would make if you left out the cheese. You might just try leaving it out and seeing what happens. ~Elise

  • Honey

    I want to make this as an appetizer. Will this recipe work for muffin pans?

    Great idea! Should work, just a shorter cooking time. ~Elise

  • mary ann

    A suggestion I have is to use creamed corn instead of dry canned corn. It is great!Am making again for company tomorrow.

  • sam

    Next time I won’t be using more than one cup of milk, but otherwise this recipe is fantastic!

  • Kerrie

    I just got back from the store to buy some ingredients for this recipe. I made a half batch and put the batter in muffin tins. It smelled wonderful baking I couldn’t wait to eat one. After 20 min they were golden brown and pulling from the edges, they looked done. I cut one open and it still looked really wet inside. I put them back in the oven for 5 more minutes and they were getting quite dark. I tested two more and they were improved but still wet in spots. I am not sure what happened. The batter was really thin. Any thoughts?

    I haven’t made this recipe into muffins yet, but I suppose that what you need to do is bake them at a lower temperature, that way the inside has enough time to cook before the outside is done. ~Elise

  • nancy

    Can this corn bread be baked, cooled and frozen for later use?

    I imagine so, but haven’t tried to freeze. ~Elise

  • Jacaranda

    Hi Elise =)

    I noticed that you like a lot mexican food, here’s a recipe for sweet corn bread that my family and I like a lot with our afternoon coffee


    1 1/2 cans yellow corn drained
    1 stick butter room temperature
    1 can sweetened condensed milk ( we use la lechera)
    1 teaspoon baking powder
    3 large eggs


    Put all the ingredients in the blender and mix till they are perfectly combined.
    Grease a baking dish, pour in the mix and bake for 45 minutes at 180°C

    Hope you like it =)

  • Erin M.

    This had a good flavor, but I have to disagree on the creamed corn. Mine was way too moist, almost gooey. I ended up letting it cool and it was still gooey, so I baked it for another 20 minutes. At that point it seemed to be cooked through, but it was a bit greasy feeling on top. Maybe it’s the cheese, maybe it’s the oven I used? But I would definitely not use creamed corn as this recipe has enough moisture from the chiles and cheese.

  • Toni

    Hi Elise!

    Do you think I could use jalapenos instead of the green chiles?


    I think 2 cups of chopped jalapenos would be overwhelmingly hot. And you would have to cook and peel them first, which would be a pain. No, this is a green chile cornbread. I would look elsewhere for a cornbread with jalapenos. ~Elise

  • rene

    Best cornbread recipe ever! Thank you so much for sharing. Everyone absolutely raved about it. Made it exactly as posted and it was fantastic.

  • rene

    Best cornbread recipe ever! Thank you so much for sharing. Everyone absolutely raved about it. Made it exactly as posted and it was fantastic.

  • Jamie

    LOVED it!!!

  • rene

    I want to make this tomorrow to have with some chili. I wanted to know if I could pulse the corn just a little in a food processor. I think using creamed corn would make an already very moist cornbread too wet. Do you think I would be ok pulsing the corn in a food processor? I just want to be able to disperse the corn a bit more.

    Who knows? If you try it, please let us know how it turns out for you. ~Elise

  • Lisa

    I made this recipe for a Tex-Mex themed Superbowl party and then brought the leftovers to work the next day. I’m still hearing rave reviews, including “that was the best cornbread ever,” from both places. Thanks for sharing this recipe; it was a big hit!

  • stefanie

    i made this last night, and it was DELICIOUS!! i dont eat cornbread a lot due to having lots of really dry and almost a rock like texture, but this was moist and being the second day, still moist! i made some slight changes though: i didnt have sour cream on hand so i whipped a can of evaporated milk and a tsp of lemon juice and just used half a cup of it for the sour cream. also, i only used a cup of the milk, added a bit more sugar since i like mine on the sweeter side, no chese, 2 ears of fresh corn and used two small cans of green chiles w/o draining them. the result was DELICIOUS!! my boyfriend doesnt like cornbread that much, but he ate quite a bit last night with some black bean corn “chili” i made. will definitely use this again, thanks!!

  • pooja

    I make this as an after school snack for my kids. My daughter simply loves this. I also served it at dinners I hosted and was always a big hit. Thank you for such a wonderful recipe.

  • Dakuwaqa

    My garden is loaded with Anaheims and other peppers. Looking for ways to use them. This recipe was excellent. Roasted the peppers on the grill along with a few red jalapenos. Also added an habanero for color. (I like it hot, too.) Substituted rice flour to make it gluten free, 1/4 cup olive oil for the butter, no sour cream, but 2 cups 1% buttermilk. Used half 2% cheddar and half grated parmesan for the cheese. Recipe made 15 good size pieces. Ate three and froze the rest.

  • Sandra Yingst

    I have to say this is the BEST cornbread recipe I have tasted. It was absoutly the best. I did make mine in a 10 ich cast iron skillet and it turned out perfect.It ttook some time because I used fresh roasted chil’s but believe me it was worth every mintue.

  • Viking

    I make a version of this, totally simplified and it turns out absoulutely delicious, and plenty moist.

    I use:

    One cup of Cornmeal (really rough cut)
    One tsp baking soda
    1/3 cup bacon grease, oil, or shortening melted
    2 slightly beaten eggs
    One 14 oz can of creamed corn
    one shredded 10oz block of old cheese (sharp)
    half a cup of chopped green chilies (hatch)
    or if not available, 1/4 cup of chopped Jalapenos

    Mix well in a large bowl, pour into a casserole dish and bake at 400 for 40 minutes.

  • Nancy Armstrong

    I made this cornbread to take to a Chili party tonight. It was delicious and disappeared to many raves. A big hit. It tasted like CORNbread and was golden brown and moist. This recipe will go in my special keeper drawer! Thanks so much.
    PS I made in my pyrex 13 X 9 pan and it was a perfect fit. (I don’t own a 8 X 12) I cut it into 30 perfect 2-3 bite servings.

  • Hungry Guy

    I make a very similar recipe except use buttermilk and half honey and half sugar rather than all sugar. And I use a cup of diced roasted red peppers and a cup of green chilis. Nice pepper taste, not too hot, colorful. Everybody likes it.

  • Texas Granny

    I always use creamed corn in my recipe, plus green onions and browned ground beef. It’s a meal in itself with the meat in it, and is absolutely delish!!!

  • 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!

  • Crystal U

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

  • 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.

    • Elise

      Hi Margo, the baking dish might have an effect, I don’t know. But if for some reason the baking time isn’t enough for your oven, then I would just bake it longer. You can tent it with foil if it getting too browned.

      • Margo Viers

        Thanks will try it again. I have a new element in the oven we will see what happens with it!! Margo

  • 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.

  • Jarrett

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

    • Elise Bauer

      Hi Jarrett, I think there should be enough room in a 7×11 pan to cook this. You might need to increase the cooking time by a few minutes.