This green chile cheddar cornbread is a delicious, comforting side dish. It is easy to make and is made with mostly pantry staples. Serve cornbread with soups, salads, or barbecue.
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Why you will love this
Cornbread is both sweet and savory. This version blends mild green chiles and cheddar cheese with a slightly sweet batter.
This comfort food dish is easy to prepare. Cornbread takes just minutes to mix, and it bakes while the rest of the meal is being prepared. Serve as a substitute for bread, biscuits, potatoes, or rice for a comforting side dish. It pairs perfectly with these baked beans with ground beef and bacon or a comforting bowl of coconut milk chicken chili.
This recipe uses mostly pantry staples. I love recipes that require a handful of ingredients that I can find in my pantry.
Ingredient Notes
Variations
Customize your cornbread with a variety of add-ins and flavor combinations.
- Add diced jalapeno in place of green chiles for a spicy kick.
- Add in chopped bacon.
- Use Pepperjack cheese instead of cheddar.
- Make confetti cornbread with diced red onion, green bell pepper, and red bell pepper.
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Step-by-step Instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 400 degrees. Place the cast-iron skillet in the oven to preheat at the same time. Adding the cornbread batter to a hot pan helps the cornbread start cooking immediately, creating a delicious crust on the bottom.
- Mix the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl.
- Add the buttermilk, oil, and eggs. Stir until the dry ingredients are just moistened. Do not overmix.
- Fold in the chiles and cheddar cheese.
- Remove the hot skillet from the oven and add enough oil to cover the bottom of the skillet (approx. 2 tablespoons).
- Pour the batter into the pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes before slicing and serving.
- Serve with butter or drizzle with a touch of honey or maple syrup.
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📖 Recipe Card
Green Chile and Cheddar Cornbread
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EQUIPMENT
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 1¼ cup buttermilk
- ½ cup grapeseed or canola oil (+ extra for skillet)
- 2 large eggs
- 4 ounces green chiles (1 can)
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 400℉ degrees.
- While the oven preheats, place a 10-inch cast-iron skillet in the oven to preheat at the same time.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add buttermilk, oil, and eggs. Stir to combine just until the dry ingredients are moistened. Do not overmix.
- Fold in the green chiles and cheddar cheese.
- Remove the preheated skillet from the oven. Coat the pan with enough oil to cover the bottom of the pan, approx. 2 tablespoons. Pour the cornbread batter into the skillet. Bake for 20-25 minutes until a cake tester or toothpick inserted in the middle comes out clean.
- Allow the cornbread to cool for 15 minutes before slicing. Store leftovers in an airtight container at room temperature for up to two days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in July 2018 and has been updated.
Carole says
Excellent green chili cornbread recipe! I don’t like using self rising flour, and this was perfect!
I will be making this again! 😋
Abbey McDermott says
Carole,
I'm so happy you enjoyed this recipe. That's so great to hear! Thank you!