Green Chile Cornbread Recipe

Name: Green Chile Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
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) unsalted butter, softened; 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) (or 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)

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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 a flame, but you can easily use the canned chiles.

Pieces of Corn Bread Recipe on Plate with Butter — Sally Vargas / Simply Recipes

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Watch How to Make Green Chile Cornbread

What to Serve With Green Chile Cornbread

Pair this cornbread with chili and soups, as well as southwestern braised/grilled/stewed meats and beans:

Storage and Reheating

Keep leftover cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (or toaster oven at 325°F), covered loosely with foil to prevent overbrowning, 10 to 15 minutes. Alternatively, you can reheat individual pieces in the microwave on high for 20 to 30 seconds each.

Green Chile Cornbread

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings 12 servings

If you use canned chiles and want the heat, make sure you look for the cans that say "hot," not "mild" on them.

1 1/4 cups (190g) fine cornmeal
1 1/4 cups (175g) all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50g) sugar
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup (115g) sour cream
2 large eggs
1 1/4 cups milk
2 cups chopped, roasted green chiles (Anaheim or Hatch), or 2 (7-ounce) cans chopped green chiles, drained
1 cup (130g) corn kernels (if frozen, defrosted; if canned, drained)
1 cup shredded cheddar cheese (4 ounces, 113g)

Preheat the oven to 400°F.

Grease a 9x13-inch baking dish.
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.

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes
Bake:

Bake until the top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean, 30 to 35 minutes.

Let cool almost completely before serving.

Sally Vargas

Sally Vargas / Simply Recipes

Nutrition Facts (per serving)
292	Calories
15g	Fat
33g	Carbs
8g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	292
% Daily Value*
Total Fat 15g	19%
Saturated Fat 8g	41%
Cholesterol 68mg	23%
Sodium 678mg	29%
Total Carbohydrate 33g	12%
Dietary Fiber 2g	8%
Total Sugars 6g
Protein 8g
Vitamin C 9mg	43%
Calcium 194mg	15%
Iron 2mg	10%
Potassium 180mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.