Green Chile Cornbread Recipe That’s Easy and Delicious

There’s something truly magical about the combination of sweet, moist cornbread with the smoky, spicy kick of green chiles. This Green Chile Cornbread recipe is a beloved Southwestern classic that brings warmth and flavor to any meal.

Whether you’re serving it alongside a hearty bowl of chili, a fresh salad, or just enjoying it plain, this cornbread is guaranteed to become a household favorite. With tender crumb, just the right amount of heat, and a touch of cheesy goodness, it’s an easy recipe that delivers big on flavor without complicated steps.

This recipe is perfect for both beginner bakers and seasoned cooks looking to add a little Southwestern flair to their baking. Plus, it’s a fantastic way to use canned or fresh green chiles to brighten up your kitchen and dinner table.

So, grab your skillet and let’s dive into this mouthwatering green chile cornbread that’s as comforting as it is delicious.

Why You’ll Love This Recipe

This Green Chile Cornbread is a perfect blend of sweet and spicy, with a moist and tender texture that’s not too crumbly or dry. It’s incredibly versatile—you can serve it as a side dish with soups, stews, or Mexican-inspired meals, or enjoy it as a snack with butter or honey.

What sets this recipe apart is the use of roasted green chiles, which add a smoky depth and gentle heat without overpowering the cornbread’s natural sweetness. The addition of sharp cheddar cheese adds a creamy, savory balance that takes this cornbread to the next level.

Finally, this recipe is straightforward and forgiving, making it a great choice even if you’re new to baking. You can prepare it in one bowl, bake in a cast-iron skillet or baking pan, and have fresh cornbread on the table in under an hour.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 cup roasted green chiles, diced (mild or hot depending on your preference)
• 1 cup shredded sharp cheddar cheese

Equipment

• Mixing bowls (one large for dry ingredients, one for wet)
• Whisk or fork for mixing
• Measuring cups and spoons
• Cast-iron skillet (9-inch) or 8×8-inch baking pan
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 400°F (200°C). If you’re using a cast-iron skillet, place it in the oven while it preheats to get it hot—this helps create a crispy crust.
2. In a large bowl, combine the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk together to evenly distribute the leavening agents and sugar.
3. In a separate bowl, beat the eggs. Then add the buttermilk and melted butter, stirring gently to combine.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix; a few lumps are fine.
5. Fold in the diced roasted green chiles and shredded cheddar cheese. Make sure they are evenly distributed throughout the batter.
6. If using a hot cast-iron skillet, carefully remove it from the oven. Lightly grease it with butter or oil to prevent sticking.
7. Pour the batter into the skillet or baking pan, smoothing the top with a spatula.
8. Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for about 10 minutes. Then transfer to a cooling rack or serve warm straight from the skillet.

Tips & Variations

For the best flavor, roast your own green chiles if you can. Hatch green chiles or Anaheim peppers both work beautifully.

You can adjust the heat level by using mild, medium, or hot green chiles depending on your taste. If you prefer a less spicy version, remove the seeds before dicing.

Cheese options: Sharp cheddar is classic, but pepper jack or Monterey jack add a nice twist. For a dairy-free option, omit the cheese or substitute with a vegan cheese alternative.

If you want a slightly sweeter cornbread, increase the sugar to 1/3 cup. For a savory version, add 1/2 teaspoon garlic powder or a few tablespoons of diced cooked bacon.

Make sure not to overmix the batter; this keeps your cornbread tender and moist.

Nutrition Facts

Serving Suggestions

This Green Chile Cornbread pairs beautifully with a variety of dishes. Serve it alongside a bowl of classic beef chili for a hearty, comforting meal.

It also complements Southwestern dishes like chicken enchiladas or black bean soup perfectly.

For a simple snack, warm a slice and spread with butter or drizzle with honey for a sweet and spicy treat. You can even use it as a base for cornbread stuffing during the holidays for a flavorful twist.

Conclusion

Green Chile Cornbread is a delightful fusion of flavors that brings a touch of Southwestern sunshine to your table. Easy to prepare and bursting with a wonderful balance of sweet, smoky, and spicy notes, it’s an excellent addition to any meal or a satisfying snack on its own.

From the golden crust to the cheesy, chile-filled interior, every bite is a reminder of why cornbread remains a beloved classic across the country.

Whether you’re an experienced cook or just starting out, this recipe is approachable and rewarding. Give it a try with your favorite chiles and cheeses, and don’t hesitate to experiment with the variations suggested.

Your kitchen—and your taste buds—will thank you!

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