Green Chile Cheese Cornbread 🌶️🧀🌽
Cornbread is a classic comfort food, but when you add green chiles, sweet corn, and gooey cheddar cheese, it becomes something truly special. This Green Chile Cheese Cornbread is soft and moist on the inside, with just the right kick of heat and a golden crust on top. It’s the perfect side dish for chili, soups, BBQ, or even enjoyed on its own with a pat of butter.
Why You’ll Love This Cornbread ❤️
- Moist and tender – Buttermilk and butter keep it soft, never dry.
- Bold flavor – Sweet corn, roasted green chiles, and melted cheese in every bite.
- Simple ingredients – Pantry staples come together quickly.
- Versatile side – Perfect with hearty stews, grilled meats, or a holiday spread.
Ingredients 🛒
- 1 cup all-purpose flour
- 1 cup coarse cornmeal
- ¼ cup granulated sugar
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 3 tbsp unsalted butter, melted and cooled
- 3 tbsp canola or vegetable oil
- 2 large eggs, slightly beaten
- 1 cup frozen corn (thawed)
- 1 (4 oz) can green chiles (mild or hot, your choice)
- 1 cup shredded cheddar cheese
Step-by-Step Instructions 👩🍳
1️⃣ Preheat Oven
- Place a rack in the center of the oven. Preheat to 400°F (200°C).
- Grease or line an 8×8-inch baking dish.
2️⃣ Mix Dry Ingredients
- In a large bowl, whisk together: flour, cornmeal, sugar, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
- In a medium bowl, whisk buttermilk, melted butter, oil, and eggs until smooth.
4️⃣ Combine
- Pour wet mixture into dry mixture. Stir until just combined (the batter will be lumpy—don’t overmix!).
5️⃣ Add Mix-Ins
- Fold in corn, green chiles, and shredded cheddar until evenly distributed.
6️⃣ Bake
- Pour batter into prepared dish.
- Bake 32–34 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve
- Let rest for 15 minutes before slicing.
- Serve warm with butter, honey, or alongside your favorite main dish.
Pro Tips 🌟
- Extra cheesy: Add another ½ cup of cheese sprinkled on top before baking for a melty crust.
- Spicier version: Use Hatch or hot green chiles, or mix in diced jalapeños.
- Skillet style: Bake in a preheated cast iron skillet for an extra-crispy edge.
- Storage: Wrap leftovers tightly and store at room temp for 2 days, or refrigerate for up to 5.
Serving Ideas 🍽️
This Green Chile Cheese Cornbread pairs perfectly with:
- A big bowl of chili (classic or vegetarian)
- BBQ pulled pork or ribs
- Tex-Mex meals like fajitas or enchiladas
- Breakfast, topped with a fried egg and salsa verde
FAQs ❓
1. Can I use fresh corn instead of frozen?
Yes! Fresh corn off the cob works beautifully. Just cut kernels off 1–2 ears.
2. Can I make this ahead?
Yes, bake up to a day in advance, then reheat slices in the oven at 325°F for 10 minutes.
3. Can I make muffins instead of a big pan?
Absolutely! Divide batter into a greased muffin tin and bake for 18–20 minutes.
4. Can I make it dairy-free?
Swap buttermilk with almond milk + 1 tsp vinegar or lemon juice, and use vegan butter + dairy-free cheese.
✨ This Green Chile Cheese Cornbread is the ultimate twist on a classic. Moist, cheesy, and slightly spicy, it’s guaranteed to be a hit whether you’re serving it at a weeknight dinner, holiday table, or backyard BBQ.