Green Chile Cornbread

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

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Makes about 12 serving pieces


  • 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 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.

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  • Linda

    Can I make it without corn?

  • Heathers Sheridan

    I also lived in the 4 corners area for a period of time. Love cooking all my stews with green chili. Think I want to add some form of cream cheese to your recipe. Tell me your thoughts please.

    • Summer Miller

      Hi, Heathers! Such a wonderful area. To answer your question about adding cream cheese. We haven’t tried it ourselves, but experimenting is half the fun in a kitchen! If you try it let us know how it turns out!

  • Susan

    I’ve made this many times and it is a hit! The only substitution I made was using buttermilk instead of milk. Being a southern gal, I am a fool for good buttermilk cornbread or biscuits!

  • Ellie

    To make cornbread sweeter I skip the added sugar and add honey instead then I dribble honey all over the top ( melted if hard honey) and it is super tasty.

  • Richard

    This is the best cornbread i have ever eaten. My family loved it. I made bean soup and ate 4 pieces with it. Good job!


  • Diane

    I followed the recipe as written making two bread loaves. They both turned out beautiful and moist however I found it to be flavorless. Expected more chile flavor or at the very least , a savory mouthful due to the cheese. Also, I’d advise that even though the recipe does use sugar, there is not a hint of sweetness to this bread. If anything it’s too salty. Overall it just didn’t taste good. Next time I’ll return to my bag of Marie Calendars cornbread mix.


  • Maggie

    I loved it. Super moist, a bit sinful with all the butter. Don’t wait till completely cooled, just be gentle. I can’t wait to make with my freshly roasted chilies next summer


  • Jen

    Do you put this in the fridge to keep or can you leave it at room temp?

  • Lina

    I’m really excited to try this. I just have a question. Has anyone tried making this without wheat flour instead white flour? I’m just curious if it would work. Thx!

    • Emma Christensen

      Hi, Lina! We haven’t tried this ourselves, but I think it would be fun to try! I think the cornbread would turn out a little more dense than usual. Maybe try subbing just half of the white flour for whole wheat to start and see how you like it? Enjoy!

  • David

    Thanks, Chef! I Loved this recipe. Here’s what I learned
    1. for mini muffins, you probably get 40 our of this recipe, at least (that’s two pans of 20). They need 15 minutes in the oven. (the standard muffins required 25 minutes).
    2. Given how much sour cream and milk there was already, I just used the cheese without fear. Good choice, I think.
    3. Did you know it takes two regular size Anaheim peppers to make just under 1/2 cup chopped (after roasting and cleaning up) ?!?! I did NOT know that. Next time, I’ll be fire roasting at least 8 peppers and may even use half of them of a hotter variety.
    This was a pleasure. thanks.


  • David

    two questions: 1. can this be . made as muffins (mini and/or regular)? 2. Can the cheese be taken out without messing with the chemistry?

    • Elise Bauer

      Hi David, both good questions! I’m guessing that the cornbread could be made as mini or regular muffins, but I don’t know the timing, you’ll have to experiment. As for leaving out the cheese, I haven’t tried that so don’t know what to tell you. If you do try making it without the cheese, please let us know how it works out for you.

  • mark

    Fantastic, Will be a regular around here. Can’t wait to try it with hush puppies.


  • mark

    Fantastic, will be a regular treat. here

  • Janis

    Made it for a church pot luck. Was a big hit.


  • Vicki

    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.


  • Susan

    I have made this recipe multiple times and only substituted buttermilk for the milk. It’s always a hit!

  • Sonja Estes

    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.

  • Dorrie

    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.


  • Debbie and Mike

    We followed this recipe exactly. It was so salty, greasy and heavy we just couldn’t eat it. We were so sad


  • Jenny

    Amazingly, perfectly delightful!!


  • Maria

    Can you use CREAM corn instead of plain corn kernels?

  • China Mike

    My mother grew up in New Mexico, so this dish was always on our table a few times a month. Southern cornbread recipes have no sugar as opposed to East/North USA where cornbread is more like cake or muffins and LOADED with sugar.

    I looked this up because I needed the batch amounts, so I didn’t make it with the sugar. I did however use the sour cream, which my mother never did, and I have to say–it really added some great flavour!

  • 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!

    • Emma Christensen

      Hi, Juju! Emma here, managing editor. We haven’t tested this recipe without the sugar, but I think that you can certainly skip it if you like. The cornbread should still be good, just less sweet, obviously!

  • 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

  • Naomi

    I meant to say also, I have made some cornbread using a recipe similar to this one, and added not just corn and chiles, but also other veggies, such as grated carrot, broccoli, zucchini, bell pepper, onion, I can’t remember all of them now, but basically I was using up little snippets of unused veggies in the fridge. Probably some cheese too. I was amazed how good it was! Don’t be afraid to toss in a few extras like that, it’ll be great!

  • Naomi

    I have to laugh about the comments of the batter being too wet. My mother made the most fabulous cornbread. She cooked for eight people, so made enough batter for a large cast iron skillet and also a shallower heavy aluminum baking pan. The crust in the shallower pan was so crunchy and delicious. Then I remember when Frito corn chips came out, and the first time I tasted them I thought they tasted just like Mom’s crunchy cornbread. The funny thing is that her batter was always very runny. Her bread was never gummy in the middle, it was perfect!

  • Debra Shibuya

    I just made this cornbread and it turned out delicious!. Based on others comments, I decreased the milk by 1/4 cup. I also replaced 1/2 cup of the milk I did use with creamed corn. This recipe is a winner and I plan on making a large batch for Easter dinner. I also used a cast iron skillet preheated in the oven for a crispy crust.


  • Culinaire

    The best cornbread I have ever made. I have made this in differing variations and it’s always amazing. As has been mentioned it is almost like a cake. I have a friend who regularly requests me to make this. I am a former chef, and just like FormerChef carpal tunnel pushed me out of the professional kitchen. This is a hands down winner of a recipe/formula. It is all I make now. In fact I am making it again today. I like to warm a cast iron skillet in the oven for a bit with a few tablespoons of butter, evenly coat the butter and pour in the batter. It gives it a nice crispy buttery exterior.


  • China Mike

    I have read several comments from people saying ‘it’s too wet/not done in middle’ and the like. Hey, if you can’t cook, get out of the kitchen! My mother used to make this dish; she grew up in Santa Fe and Albuquerque. Most of her friends were Mexican Americans. When you make any kind of ‘baked bread’ recipe, you have to learn to judge its ‘wetness’. Sure, you’re baking this, so if it comes out where you have to spoon it, or it isn’t done in the center, ADJUST YOUR RECIPE ACCORDINGLY. I have never, in all my years cooking, ever stuck to ‘what’s called for’ in a bread recipe; I always have to adjust a bit with more flour, less water, etc.

  • Gordon

    I loved the flavor, but after 45 minutes of cooking it was too wet. Letting it cool helped, but even then it was more a spoon cornbread than hand held. I baked it in a 10″ square cast iron skillet, so it was golden brown all over.

  • FormerChef

    This is the best cornbread I have made. I am a former chef that had to hang his coat too early due to carpal tunnel. This is moist and almost like a cake. By far the best recipe I have come across. Beats the heck out of dry crumbly cornbread.


  • Jay Leipham

    Tried for the first time, using fresh fire roasted Anaheim chilies out of our garden. Used an 8×11 Pyrex dish. Loved the flavors, but the batter was soupy even with extra cornmeal, and it was gooey in the middle even with an extra eight minutes of cooking.

    • Elise Bauer

      Hi Jay, some sour cream is wetter than others, some eggs are larger than others, and even measuring cups aren’t perfectly standard, so there are a lot of variables that can affect this. The next time I make it I’ll weigh the flours in grams and take photos so everyone can see what the consistency should look like. But in the meantime increase the flour until the batter is no longer soupy.

    • r

      sounds like you missed an ingredient or did you not drain the corn. Tent it and keep on baking.

  • Deborah

    I have made this several times in large cast iron skillet. It is fabulous.


  • Jarrett

    Will this recipe fit in a 7×11″ Pyrex dish? If so, should I adjust the cooking time? Thanks

    • Elise Bauer

      Hi Jarrett, I think there should be enough room in a 7×11 pan to cook this. You might need to increase the cooking time by a few minutes.

  • Susie

    I just made this and had the same problems as some of the others. I would recommend a 9×13 so that the batter can spread out more. I also had to cook it 15 more minutes than the recipe states. And the top did look greasy, probably from the cheese, but it did taste great.

  • margo viers

    Will using non glass baking dish change the time needed to cook? I followed directions and it was liquid even with additional cooking time. My problem was the same as one of the commenters above ok around the edges, brown on top and 7/8ths liquid. I used a glazed pottery 8×12. So sad, spent so much time on this. It looked good in the photo.

    • Elise Bauer

      Hi Margo, the baking dish might have an effect, I don’t know. But if for some reason the baking time isn’t enough for your oven, then I would just bake it longer. You can tent it with foil if it getting too browned.

  • Crystal U

    How would I make this in a 12″ round cast iron skillet?

  • LA Turnbow

    I also make a Cornbread Recipe similar to this which I call Indian Cornbread. I always heat my skillet with the Bacon Drippings & a little Crisco on top of stove (burner) Also I sprinkle some Corn Meal in it and allow it to brown as the skillet gets hot before adding the mixture. This increases the crust on the bread! Then put into oven and finish.
    Great Old Fashion way!

  • Texas Granny

    I always use creamed corn in my recipe, plus green onions and browned ground beef. It’s a meal in itself with the meat in it, and is absolutely delish!!!

  • Sandra Yingst

    I have to say this is the BEST cornbread recipe I have tasted. It was absoutly the best. I did make mine in a 10 ich cast iron skillet and it turned out perfect.It ttook some time because I used fresh roasted chil’s but believe me it was worth every mintue.


  • pooja

    I make this as an after school snack for my kids. My daughter simply loves this. I also served it at dinners I hosted and was always a big hit. Thank you for such a wonderful recipe.


  • Jamie

    LOVED it!!!


  • rene

    Best cornbread recipe ever! Thank you so much for sharing. Everyone absolutely raved about it. Made it exactly as posted and it was fantastic.


  • Kelly

    I made this cornbread last night with a slow cooker roast and homemade gravy and the bread stole the show!! I mixed the dry ingredients in a bowl first. I used 1 cup Monterey Jack cheese and creamed the butter/sugar first and then added eggs/sour cream and alternated milk/dry ingredients. IT WAS PERFECT! Thanks, Elise!


  • Hungry Guy

    I make a very similar recipe except use buttermilk and half honey and half sugar rather than all sugar. And I use a cup of diced roasted red peppers and a cup of green chilis. Nice pepper taste, not too hot, colorful. Everybody likes it.

  • Nancy Armstrong

    I made this cornbread to take to a Chili party tonight. It was delicious and disappeared to many raves. A big hit. It tasted like CORNbread and was golden brown and moist. This recipe will go in my special keeper drawer! Thanks so much.
    PS I made in my pyrex 13 X 9 pan and it was a perfect fit. (I don’t own a 8 X 12) I cut it into 30 perfect 2-3 bite servings.

  • Viking

    I make a version of this, totally simplified and it turns out absoulutely delicious, and plenty moist.

    I use:

    One cup of Cornmeal (really rough cut)
    One tsp baking soda
    1/3 cup bacon grease, oil, or shortening melted
    2 slightly beaten eggs
    One 14 oz can of creamed corn
    one shredded 10oz block of old cheese (sharp)
    half a cup of chopped green chilies (hatch)
    or if not available, 1/4 cup of chopped Jalapenos

    Mix well in a large bowl, pour into a casserole dish and bake at 400 for 40 minutes.

  • Dakuwaqa

    My garden is loaded with Anaheims and other peppers. Looking for ways to use them. This recipe was excellent. Roasted the peppers on the grill along with a few red jalapenos. Also added an habanero for color. (I like it hot, too.) Substituted rice flour to make it gluten free, 1/4 cup olive oil for the butter, no sour cream, but 2 cups 1% buttermilk. Used half 2% cheddar and half grated parmesan for the cheese. Recipe made 15 good size pieces. Ate three and froze the rest.

  • stefanie

    i made this last night, and it was DELICIOUS!! i dont eat cornbread a lot due to having lots of really dry and almost a rock like texture, but this was moist and being the second day, still moist! i made some slight changes though: i didnt have sour cream on hand so i whipped a can of evaporated milk and a tsp of lemon juice and just used half a cup of it for the sour cream. also, i only used a cup of the milk, added a bit more sugar since i like mine on the sweeter side, no chese, 2 ears of fresh corn and used two small cans of green chiles w/o draining them. the result was DELICIOUS!! my boyfriend doesnt like cornbread that much, but he ate quite a bit last night with some black bean corn “chili” i made. will definitely use this again, thanks!!

  • Lisa

    I made this recipe for a Tex-Mex themed Superbowl party and then brought the leftovers to work the next day. I’m still hearing rave reviews, including “that was the best cornbread ever,” from both places. Thanks for sharing this recipe; it was a big hit!

  • rene

    I want to make this tomorrow to have with some chili. I wanted to know if I could pulse the corn just a little in a food processor. I think using creamed corn would make an already very moist cornbread too wet. Do you think I would be ok pulsing the corn in a food processor? I just want to be able to disperse the corn a bit more.

    Who knows? If you try it, please let us know how it turns out for you. ~Elise

  • Toni

    Hi Elise!

    Do you think I could use jalapenos instead of the green chiles?


    I think 2 cups of chopped jalapenos would be overwhelmingly hot. And you would have to cook and peel them first, which would be a pain. No, this is a green chile cornbread. I would look elsewhere for a cornbread with jalapenos. ~Elise

  • Erin M.

    This had a good flavor, but I have to disagree on the creamed corn. Mine was way too moist, almost gooey. I ended up letting it cool and it was still gooey, so I baked it for another 20 minutes. At that point it seemed to be cooked through, but it was a bit greasy feeling on top. Maybe it’s the cheese, maybe it’s the oven I used? But I would definitely not use creamed corn as this recipe has enough moisture from the chiles and cheese.

  • Jacaranda

    Hi Elise =)

    I noticed that you like a lot mexican food, here’s a recipe for sweet corn bread that my family and I like a lot with our afternoon coffee


    1 1/2 cans yellow corn drained
    1 stick butter room temperature
    1 can sweetened condensed milk ( we use la lechera)
    1 teaspoon baking powder
    3 large eggs


    Put all the ingredients in the blender and mix till they are perfectly combined.
    Grease a baking dish, pour in the mix and bake for 45 minutes at 180°C

    Hope you like it =)

  • nancy

    Can this corn bread be baked, cooled and frozen for later use?

    I imagine so, but haven’t tried to freeze. ~Elise

  • Kerrie

    I just got back from the store to buy some ingredients for this recipe. I made a half batch and put the batter in muffin tins. It smelled wonderful baking I couldn’t wait to eat one. After 20 min they were golden brown and pulling from the edges, they looked done. I cut one open and it still looked really wet inside. I put them back in the oven for 5 more minutes and they were getting quite dark. I tested two more and they were improved but still wet in spots. I am not sure what happened. The batter was really thin. Any thoughts?

    I haven’t made this recipe into muffins yet, but I suppose that what you need to do is bake them at a lower temperature, that way the inside has enough time to cook before the outside is done. ~Elise

  • sam

    Next time I won’t be using more than one cup of milk, but otherwise this recipe is fantastic!

  • mary ann

    A suggestion I have is to use creamed corn instead of dry canned corn. It is great!Am making again for company tomorrow.

  • Honey

    I want to make this as an appetizer. Will this recipe work for muffin pans?

    Great idea! Should work, just a shorter cooking time. ~Elise

  • Tuyen

    If I leave out the cheese, will I have to rebalance the rest of the recipe?


    I have no idea what adjustments you would make if you left out the cheese. You might just try leaving it out and seeing what happens. ~Elise

  • Gloria

    this was delicious… I used a large (maybe 12″) cast iron skillet that I preheat while I made the cornbread, I used the canned chilies, buttermilk instead of milk and frozen corn kernels. Everyone said it was a make again. Thanks for an awesome recipe.

  • Christen

    I like to use cottage cheese in my cornbread–it sounds odd, but it keeps the bread nice and moist. I love the addition here of the chiles! If I’m feeling frisky, I’ll add broccoli or bacon pieces.

    • Angela Shaffer


  • Seagrass

    I made this. I didnt have green chiles, so I used a can of jalapenos. The batter was very runny so I added another 1/2c. of flour. I used two dishs, didnt have one large. One came out like corn bread and the other more moist but they looked just like the picture. Was good. Will try it again and will half the recipe. Alot for two. Thanks!

  • Hallie

    I made it, and people were skeptical at first, but they loved it. Everyone loved the corn bread warmed up a bit, I’m not sure if this was because it was so cold out, but generally I like my cornbread room temperature, but this seemed to be liked better straight from the oven.

    I did make a few personal changes to the recipe, but not much and I think that the overall idea of the cornbread was still in my recipe. I was really glad to try this recipe.

  • G

    This looks great and I want to try it but first a few quick questions-how can I roast the peppers w/o a flame? Can I char them in the oven? I’m going to use magerquark in place of the sour cream, but can you suggest a European cheese to replace the cheddar/jack, which I find almost impossible to locate.

    You can roast the chile peppers under an oven broiler, or on a grill. No idea about the cheeses. ~Elise

  • Carly

    I make a very similar green chile cornbread recipe that includes sauteed onions and garlic and bit of cinnamon and nutmeg, to make things a bit more savory – YUM!

  • CJ

    We often add a little green onion to green chile corn bread.

    I like the addition of sour cream. Going to make this today to accompany a big pot of soup.

    Mmmm, the scent of baking— and it warms the kitchen too!
    Thanks Elise

  • katie

    I just made this about a half hour ago. Baked it for 30 minutes. It was brown on top, clean toothpick and sprang back when pressed. Its really gooey. Is it supposed to be? The flavor is good. Does it just need to cool longer?

    You should let the cornbread cool almost completely. I’ll add that point to the recipe. It should be moist, not gooey. ~Elise

  • milan

    This recipe looks great. How about canned corn?

    Sure, just drain it well first. ~Elise

  • karen

    I use my a modified version of my grandfather’s recipe from what they served on the trains back in the 30s and 40s. I add corn, cheese & chilis but I never thought about sour cream! I like to use half cheddar and half parmesan (or other sharp cheese) because it makes the flavor pop more. But I wonder if the sour cream does the same thing …

  • Ophelia

    I have been looking for a good cornbread recipe and this one looks great! Only problem – I am not a fan of chiles. Can I just leave them out and add in a little more corn kernels?

    You can try it, let us know how it turns out. ~Elise