Green Chile Cornbread

VideoBakingTexMexCornbread

Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.

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.

How to Make Green Chile Cornbread (video)

Green Chile Cornbread Recipe

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  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • 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 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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Green Chile Cornbread

Elise Bauer

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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89 Comments / Reviews

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Did you make it? Rate it!

  1. Linda

    Can I make it without corn?

    Show Replies (1)
  2. Heathers Sheridan

    I also lived in the 4 corners area for a period of time. Love cooking all my stews with green chili. Think I want to add some form of cream cheese to your recipe. Tell me your thoughts please.

    Show Replies (1)
  3. Susan

    I’ve made this many times and it is a hit! The only substitution I made was using buttermilk instead of milk. Being a southern gal, I am a fool for good buttermilk cornbread or biscuits!

    Show Replies (1)
  4. Ellie

    To make cornbread sweeter I skip the added sugar and add honey instead then I dribble honey all over the top ( melted if hard honey) and it is super tasty.

  5. Richard

    This is the best cornbread i have ever eaten. My family loved it. I made bean soup and ate 4 pieces with it. Good job!

    xxxxxyyyyy

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