Green Chile Cornbread

Flavorful and tender green chile cornbread! This easy recipe is packed with corn, cheese, and Anaheim or Hatch green chiles for a moist, flavor-packed side dish.

Pieces of Green Chile Corn Bread on a Plate

Sally Vargas / Simply Recipes

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


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.

From the Editors Of Simply Recipes

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)


  1. Preheat the oven to 400°F.

    Grease a 9x13-inch 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.

    Dry Ingredients Green Chile Corn Bread in Bowl

    Sally Vargas / Simply Recipes

    Wet Ingredients for Green Chile Corn Bread Recipe

    Sally Vargas / Simply Recipes

    Bowl of Batter for Green Chili Corn Bread

    Sally Vargas / Simply Recipes

  3. 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.

    Green Chili Corn Bread Recipe Batter in Casserole Dish

    Sally Vargas

    Green Chile Corn Bread on Plate with Butter and Butter Knife

    Sally Vargas / Simply Recipes

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