Green Chile Cheddar Cheese Cornbread
Updated March 26, 2019
Green Chile Cheddar Cheese Cornbread-moist cornbread with green chiles and cheddar cheese. This easy homemade cornbread goes great with a bowl of chili or soup.
This has been the shortest week and the longest week ever. The week flew by because I was so busy, but at the same time it felt like it was dragging and never going to end because I was so busy. Does that even make sense? Maybe this week was all just a blur for me.
Well, it is Friday and the weekend is finally here. I survived. Sort of. I have barely slept, I have eaten way too many cookies, and I think I only washed my hair once this week. I did shower though so there is that. Oh, and I did make Green Chile Cheddar Cheese Cornbread so there is that too.
Josh knew I had a stressful week so he volunteered to make dinner. He made our favorite chili recipe and when I smelled it simmering away on the stove I got super excited and super hungry.
I put my work away and went into the kitchen to see if Josh needed any help. Since Josh is a super husband and super dad, he already had the chili done and the kitchen was spotless. He was coloring with the boys at the table. What a guy!
I knew my boys would love cornbread with their chili so I decided to bake up a pan of cornbread while they colored. I was going to make my favorite Easy Cornbread recipe, but I decided to jazz it up a little. I added green chiles and cheddar cheese to my favorite recipe and it was so yum! It was the perfect side to our chili dinner. We all enjoyed dunking our cornbread into our big bowls of chili. It was the perfect fall meal.
The next time you make chili or soup, make a pan of easy Green Chile Cheddar Cheese Cornbread to go with! You will be glad you did.
Enjoy your weekend! TGIF!
Green Chile Cheddar Cheese Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled to room temperature
- 3 tablespoons canola or vegetable oil
- 2 large eggs slightly beaten
- 1 cup frozen corn
- 1 4 oz can green chiles
- 1 cup shredded cheddar cheese
Instructions
- Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan.
- Bake cornbread for 32-34 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.
Have you tried this recipe?
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This cornbread looks so good! I’ve been stuck these past two weeks in a is summer over/I can’t believe it’s fall mode… And this paired with a bowl of chilli is going to be perfect way to come to terms with the cooler weather this weekend! 😉
This looks amazing! I have been looking for a good recipe to mix up my menu in the bread/rolls department and this looks like a strong contender. Thanks!
What kind of chilis do you use? (i.e., Hatch? Ortega?)
I used canned diced green chiles.
This does look really tasty and it was super sweet of Josh to cook dinner for you:)
Looks Delicious! I’m going to leave out the corn, do you think I need to alter the other ingredients to compensate for this? I’m thinking no, but would like your opinion.
You can leave out the corn. Just make the rest of the recipe the same! Enjoy!
hey girl -this looks oh so divine! Y’all have a great weekend!
I love cornbread with chili. Do you think I can omit the sugar? I’m not a sweet cornbread kind of girl.
This looks delicious!! Bring on the carbs!
This looks delicious! I make a chili casserole that you pour cornbread batter over before baking. This would be a fun way to change it up. Yum! Thanks so much for sharing =)
That sounds good!
Loving this cornbread recipe!
This was great! It went perfect with some black bean soup I was already making. Cooked it in a cast iron pan and it came out nice and crisp on top with awesome flavor.
Hi Asa, I always use my iron skillet AND I put some bacon drippings (enough to grease the pan) and put the skillet into the oven while I finish mixing the cornbread…then I take the HOT skillet out of oven, pour the batter right in the screaming hot skillet, and back in the oven…If you like crispy cornbread this is perfect because you have crispy all over! Enjoy
What kind of cornmeal do you like to use?
I use coarse cornmeal. I buy it in the bulk bins.
This looks super yummy! Definitely making this on our next chili night!
Paige
http://thehappyflammily.com
This looks amazing! A perfect addition to a bowl of chili!
This cornbread recipe looks and sounds amazing! Savory goodness!
Love this way of doing cornbread!
I made this using gluten free flour and served it with chili. I used the mild chiles and it was delicious!
How can I adapt this to a 9 x 13 pan?
Just double the recipe!
I cannot wait to try this recipe! When I put the corn in are you saying it needs to be frozen?
Thanks
You can use frozen, fresh, or even canned corn if it is drained.
What if you don’t have buttermilk and don’t want to go to the store? Can regular milk be used?
You can make buttermilk by adding lemon juice or vinegar to regular milk.
Can I make these in muffin tin? And if I did, would I still bake at 400?
Hi there! I was planning to make your cornbread tonight, however, I can’t see the recipe in the post. Very weird because I made it before and loved it! Any idea what happened?
Thanks,
Heidi
Recipe should have stated 9×13 pyrex pan.. my 8×8 was too small .. wish i’d seen where someone used her iron skillet.. next time i’ll use mine.. will make it much better..can’t beat an iron skillet for anything..
Can i use pablano chiles and how much should i use?
We had this with beans! So tummy.
This recipe is great! Made it many times.
This cornbread is fabulous! Made it many times and always use my cast iron skillet for a crispy edge. Thanks for sharing.
Really enjoyed this! I followed the instructions exactly, but used a fresh, roasted poblano pepper and made half the flour King Arthur white wheat. Great flavor and crumb. Thanks for sharing!
This is the moist best best tasting cornbread. I loved it and will make it again. We had it with some ribs and beans. It filled up my 9 inch skillet and I cooked for 45 min. It was just done. Thanks for the good recipe!