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 and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: 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 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.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Green Chile Cornbread on Simply Recipes. Thank you!
PrintProducts We Love
If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!
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.
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Made it for a church pot luck. Was a big hit.
xxxxxyyyyy
Curious if you have ever used this recipe to make corn cakes (often referred to as corn fritters)? It seems the recipe is able to do so.
Loved the cornbread as is too. Thanks for the recipe.
xxxxxyyyyy
I have made this recipe multiple times and only substituted buttermilk for the milk. It’s always a hit!
I make a similar recipe but add onions & green chilies or jalapenos. Always a hit. In fact, taking it for an early Thanksgiving dinner this Saturday.
Made multiple times, for family and multiple potlucks. Always a big hit! I do hold the sugar as I think the corn adds plenty of sweetness.
xxxxxyyyyy