Green Chile Cornbread


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.

Green Chile Cornbread

Green Chile Cornbread Recipe

  • 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 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)


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

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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Green Chile Cornbread

59 Comments / Reviews

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Did you make it? Rate it!

  • Kathy

    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.


  • Juju

    Have not made this yet. Question, is it necessary to put the sugar in? JMO but, ” sweet” cornbread is cake without frosting!

  • Michelle

    This is the best cornbread I’ve eaten in my life. I don’t even like cornbread, and I demolished this pan. It was so good.


  • JaCara

    My job has hatch chili’s and we did a small contest to come up with creative ideas to use. My initial idea was caramels…they came out great, very interesting. I also made corn bread. Seeing the recipe came out soupy in some recipes I did small tweaks.

    Used 1 cup of milk, added a tbsp flour, 3/4 corn. The chili’s I had were hot and left a heat in throat so I only used 4 tbsp…2 cups would have been over kill. It’s best to know the heat or spice level of your chilis and judge accordingly on how much to add. I also added a scoop or two of wild flower honey. It baked in 30 to 35 minutes beautiful golden. On top I poked holes in the cornbread and mixed tbsp butter and honey and poured on top. Everyone said it was delicious. Will make again. It was really good. Not to sweet, a little heat and a great balance of corn, chilis and mix.


  • Pat Jones

    Keeping it short and sweet best corn bread ever I make it once a week

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