Green Chile Cornbread

VideoTexMexCornbreadGreen Chile

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

  • 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.


  • 1 cup plus 2 tablespoons (6 ounces, 170 g) fine cornmeal
  • 1 cup (150 g) all purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 cup (50 g) sugar
  • 1/2 cup (1 stick) softened unsalted butter
  • 1/2 cup (115 g) sour cream
  • 2 large 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 (130 g) corn kernels (if frozen, defrost)
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces, 113 g)


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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100 Comments / Reviews

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Did you make it? Rate it!

  1. Kate

    Are you sure the liquid amounts are correct?! It was water thin and took so much longer to cook than it says it should.


    Show Replies (1)
  2. Sandi

    I made this today to go along with the pumpkin chili recipe on this site. It is delicious! I like a real kick to my food anyway, and will probably use a jalapeño along with the milder peppers next time!


  3. Christine

    Well, it was ok. I was concerned that it was so thin when I put it into the pan, but I wanted to give it a try. It was not light and airy cornbread, but heavy and dense. Perhaps with less milk it would have worked better?


    Show Replies (1)
  4. Cecilia

    Delicious my family loved it. Made mine with mild chili’s and it was perfect for me.


  5. CC

    Th batter seemed very thin. The finished product was more like a soufflé or frittata. I followed the recipe exactly. Maybe I mixed it too much?

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