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 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 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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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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We followed this recipe exactly. It was so salty, greasy and heavy we just couldn’t eat it. We were so sad
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Amazingly, perfectly delightful!!
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Can you use CREAM corn instead of plain corn kernels?
My mother grew up in New Mexico, so this dish was always on our table a few times a month. Southern cornbread recipes have no sugar as opposed to East/North USA where cornbread is more like cake or muffins and LOADED with sugar.
I looked this up because I needed the batch amounts, so I didn’t make it with the sugar. I did however use the sour cream, which my mother never did, and I have to say–it really added some great flavour!
Outstanding! A hit at dinner club with leftovers another hit at the office. Creamy and delicious. Too early for farmer’s market chiles so I used canned Hatch – just great. This one’s a keeper.
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