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.
How to Make Green Chile Cornbread (video)
Green Chile Cornbread Recipe
PrintIf 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 and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: 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 into 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: Bake at 400°F 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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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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I followed the recipe as written making two bread loaves. They both turned out beautiful and moist however I found it to be flavorless. Expected more chile flavor or at the very least , a savory mouthful due to the cheese. Also, I’d advise that even though the recipe does use sugar, there is not a hint of sweetness to this bread. If anything it’s too salty. Overall it just didn’t taste good. Next time I’ll return to my bag of Marie Calendars cornbread mix.
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I loved it. Super moist, a bit sinful with all the butter. Don’t wait till completely cooled, just be gentle. I can’t wait to make with my freshly roasted chilies next summer
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Do you put this in the fridge to keep or can you leave it at room temp?
I’m really excited to try this. I just have a question. Has anyone tried making this without wheat flour instead white flour? I’m just curious if it would work. Thx!
Thanks, Chef! I Loved this recipe. Here’s what I learned
1. for mini muffins, you probably get 40 our of this recipe, at least (that’s two pans of 20). They need 15 minutes in the oven. (the standard muffins required 25 minutes).
2. Given how much sour cream and milk there was already, I just used the cheese without fear. Good choice, I think.
3. Did you know it takes two regular size Anaheim peppers to make just under 1/2 cup chopped (after roasting and cleaning up) ?!?! I did NOT know that. Next time, I’ll be fire roasting at least 8 peppers and may even use half of them of a hotter variety.
This was a pleasure. thanks.
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