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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.
VIDEO! How to Make Green Chile Cornbread
Green Chile Cornbread Recipe
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 1/4 cups (190 g) fine cornmeal
- 1 1/4 cups (175 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 1/4 cups milk
- 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
- 1 cup (130 g) corn kernels (if frozen, defrost)
- 1 cup shredded cheddar cheese (4 ounces, 113 g)
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 whisk together 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.
Green Chile Cornbread
Thanks for this recipe. I made this yesterday & it is excellent! It is very moist with great texture & is not overly heavy like some cornbread recipes I’ve made.
Hi Elise. You changed the recipe. I know, because I have made it dozens of times, and absolutely Love it!
I made it last night to go with my infamous Beans and Rice dish. The jury is still out whether I like it more or less, but first impression is I liked it better previously; was maybe slightly more moist!
I have enjoyed several of your recipes (Tri Tip…yum). Thanks for being there for us.
Rick
Hi Rick, yes, I did update the recipe recently. Several people had problems with it and when I went to make it again, I too had problems. So, I did a bunch more testing and now it’s at a point where I really like it, so I hope you like it too!
Nah, I like the previous version more. I bet the folks that had problems simply didn’t let it set long enough, thinking it wasn’t done. It’s done, so just hang on a few more…Ha!
They are both good, but I really like the extra moistness. Thanks again.
Just made this last night, but had to make a few subs due to my daughter’s dairy allergy. I used oat yogurt, oat milk, and vegan butter and omitted the cheddar. It still turned out moist and delicious. I baked it in a cast iron skillet that I sprayed with ghee oil. I didn’t have any corn, but that would be a good addition. I’ll definitely try this again!
Hi Debbie, I’m so glad the cornbread worked out for you with all of your substitutions! Thank you for sharing.
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!
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Delicious my family loved it. Made mine with mild chili’s and it was perfect for me.
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