This Cheesy Green Chile Cornbread is a savory side dish made with sharp cheddar cheese and diced green chiles. It is ready to eat in under an hour.
Table of Contents
Cheddar Green Chile Cornbread Recipe
There is something about warm cornbread on the table that makes dinner feel complete. This cheesy green chile cornbread adds a little Southwestern flavor with roasted green chiles and plenty of cheddar baked into a soft, golden crumb.
This recipe comes together quickly and works well beside soups, stews, and chili. The green chiles add flavor without overwhelming heat, which makes the bread family-friendly while still giving it personality.
The texture is tender with crisp edges and pockets of melted cheese throughout. It is the type of side dish that disappears fast once it reaches the table.
Why This Recipe Works
- This cheesy green chile cornbread balances flavor and texture in a simple batter that bakes into a sturdy yet soft slice.
- A blend of cornmeal and flour creates structure. Eggs and milk keep the crumb soft. Green chiles add savory depth while cheddar cheese melts into every bite.
- The recipe is reliable and forgiving, which makes it a great option for both beginner bakers and experienced home cooks.
Ingredients, Substitutions, and Cost
Per Serving Cost: $0.56
Recipe Cost: $5.05
Here are all of the ingredients you need to this recipe, including substitutions.
- Cornmeal forms the foundation of the recipe, giving the bread its classic texture and flavor. Medium-grind cornmeal produces a pleasant crumb that holds together well when sliced. Fine cornmeal works if that is what is available, though the texture will be softer.
- All-purpose flour adds structure, preventing the cornbread from crumbling. Whole wheat flour can replace some of the flour for a slightly heartier flavor.
- Baking powder provides lift and helps the cornbread rise evenly. Fresh baking powder produces the best texture.
- Granulated Sugar balances the savory elements. You can use ¼ cup of honey instead.
- Salt balances the sweetness of the cornmeal and enhances the flavor of the cheese and chiles.
- Milk keeps the batter smooth and helps create a soft crumb. Buttermilk works well as a substitute and adds a subtle richness.
- Eggs hold everything together and contribute to the structure of the bread.
- Cheddar cheese melts into the batter, creating pockets of savory flavor. Sharp cheddar produces the most pronounced cheese flavor. Monterey Jack or pepper Jack works nicely for a variation.
- Green chiles add the recipe’s signature flavor. Mild canned green chiles keep the heat level low. Roasted Hatch chiles can be used when they are in season for a deeper flavor.
- Unsalted Butter adds richness and helps create golden edges. Melted butter mixes easily into the batter.
How To Make Cheesy Green Chile Cornbread
This cornbread batter comes together in two bowls. Dry ingredients are mixed together, wet ingredients are whisked in a separate bowl, then everything is combined with cheese and green chiles before baking until golden. Let me show you how:
- Mix Dry Ingredients: Whisk the 1 cup flour, 1 cup yellow cornmeal, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt together in a large bowl.
- Mix Wet Ingredients: Whisk the 1 large beaten egg, ⅓ cup milk, 6 tablespoons melted butter, and 1 cup sour cream together in a large liquid measuring cup until combined.
- Combine: Pour the wet ingredients into the dry ingredients. Stir until just combined, leaving no flour streaks. Do not overmix the batter.
- Add Mix-ins: Fold in the 4 ounces of diced green chiles and 1 cup of grated sharp cheddar cheese.
- Transfer: Spray an 8-inch square pan with nonstick cooking spray. Pour the batter into the prepared pan. Smooth it into an even layer. Dot the top of the batter with the 8 small pieces of cold butter.
- Bake and Cool: In a preheated 400°F oven, bake for 25 to 30 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean. Move the cornbread to a wire rack. Let it cool for at least 20 minutes before slicing and serving.
Baking at High Altitude Adjustments
Higher elevations can affect the texture and rise of cornbread.
For baking above 3500 feet:
- Reduce the baking powder slightly by about ¼ teaspoon.
- Increase the liquid by 1-2 tablespoons of milk.
- Check the bread a few minutes earlier, as baking time can be shorter.
These small adjustments help maintain the bread’s structure at altitude.
Top Tips For Success
- Use freshly shredded cheese for the best melting texture.
-
Sometimes cornbread sinks in the center. This happens when the middle is underbaked. Use a toothpick to test the center before removing the pan from the oven. The toothpick should come out clean.
- Avoid overmixing the batter. Stir just until the dry ingredients are incorporated.
Serving Ideas
This cornbread pairs well with many hearty dishes. It’s also excellent with whipped butter.
Serve it alongside:
- smoked chili
- slow cooker taco soup
- grilled BBQ chicken
- sour cream chicken enchiladas
- Instant Pot pulled pork
- jalapeno popper soup
Leftover slices are excellent toasted with butter or honey.
If you make this cheesy green chile cornbread, leave a comment and share how you served it. Saving the recipe on Pinterest or sharing it with a friend helps others find it too.
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
Cheesy Green Chile Cornbread
Equipment
- 9×9-inch baking pan (or similar square baking dish)
- large mixing bowl
- medium mixing bowl
- whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Cheese grater
- cutting board
- knife
- can opener
- cooling rack
- Toothpick or cake tester
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg beaten
- ⅓ cup milk
- 6 tablespoons unsalted butter melted
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 cup grated sharp cheddar cheese
- 1 Tablespoon cold unsalted butter cut into 8 small pieces
Instructions
Preheat and Prep Pan:
- Move the oven rack to the middle position. Preheat the oven to 400°F. Spray an 8-inch square pan with nonstick cooking spray and set it aside.
Mix Dry Ingredients:
- Whisk the 1 cup flour, 1 cup yellow cornmeal, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt together in a large bowl.
Mix Wet Ingredients:
- Whisk the 1 large beaten egg, ⅓ cup milk, 6 tablespoons melted butter, and 1 cup sour cream together in a large liquid measuring cup until combined.
Combine:
- Pour the wet ingredients into the dry ingredients. Stir until just combined, leaving no flour streaks. Do not overmix the batter.
Add Mix-ins:
- Fold in the 4 ounces of diced green chiles and 1 cup of grated sharp cheddar cheese.
Transfer:
- Pour the batter into the prepared pan. Smooth it into an even layer. Dot the top of the batter with the 8 small pieces of cold butter.
Bake:
- Bake for 25 to 30 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean. Move the cornbread to a wire rack.
Cool:
- Let it cool for at least 20 minutes before slicing and serving.
Notes
Storage and Make Ahead
Room-temperature storage: Store leftover cornbread in an airtight container for up to 2 days. Refrigerator storage: Refrigerate the cornbread for up to four days. Freezing: Wrap each piece in plastic wrap, then place it in a freezer bag. Freeze for up to two months. Thawing: Thaw overnight in the refrigerator or at room temperature for about one hour. Reheating: Warm slices in the microwave for about 20 seconds, or reheat in a 300°F oven until heated through. Make-ahead option: The batter can be prepared a few hours in advance and refrigerated before baking.Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
Recipe FAQs
Most canned green chiles are mild and add flavor rather than strong heat. Spicier varieties can be used for a bolder flavor.
Yes, roasted Hatch or Anaheim chiles work very well. Peel and chop them before adding to the batter.
Yes, wrap slices tightly and freeze for up to two months.
Too little flour or overbaking can lead to crumbly texture. Measure ingredients carefully and check the bread near the end of baking.
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
This was tasty. I made it egg free by using 1/4 cup of liquid drained from chick peas (Aquafaba). I was out of sour cream so used full fat yogurt. Added corn too.
Glad this recipe worked for you with the modifications!
I tried this recipe last night with your jalapeno popper soup, and it was a big hit. This is my first go at making cornbread from scratch, and I’ll never go back to a boxed mix again. I will definitely be trying this again, but subbing pickled jalapenos for the green chiles to go along with some chili. Thank you so much!
Good grief! Best cornbread recipe I’ve ever made or eaten. I used diced jalapeños because that’s what I had and we like a little extra heat. I followed the directions for a cast iron skillet from another commenter. The cornbread is so tender. This recipe is LEGIT. Thanks!
I doubled the recipe in a 9 x 13″ pan. It turned out great! It actually won first place in a church chili and cornbread cook off!
Husband who is extremely stingy with compliments said it was the best cornbread he has ever eaten. We had some good hot Hatch green chiles. Super moist. Delicious and buttery. I never leave comments. Great recipe.
Elisabeth, Your comment made my day! Thanks for taking the time to leave a comment and a rating! 🙂
Best Cheesy Cornbread recipe I have made, the family agrees. I did have to substitute 3/4C creamed corn and 1/4 C Sour cream for the 1 C Sour Cream since I didn’t have enough. It keep the moisture and just added a bit more corn flavor and texture.
Terry, I am THRILLED that you loved the recipe! Thanks for stopping by!
So delicious. My family really enjoyed this recipe.
So glad your family enjoyed the recipe. Thanks for stopping by. 🙂
Could you do this with a pre-made cornbread mix?
Yes, it will absolutely work with a pre-made mix although I’m partial to homemade.
This cornbread recipe was just wonderful!! The next day, I made cornbread salad with the leftovers. Yum!
Green chili and cheese is always a great combination!
I’ll never go back to sweet cornbread again – love, love, love this savory version. Thanks for sharing!
Loved this recipe and will be making them all throughout the fall!
Green chiles in cornbread are a MUST! Great recipe…so easy and delicious. Thanks!
I need to try this! I have never had cornbread but this sounds delicious!
I can’t wait to try this corn bread! Haven’t had anything quite like it for years. Thank you so much for the recipe!
Jenna, I’m so glad that you enjoyed this recipe! 🙂
top shelf and moist unlike some of my cornbreads
Loved this recipe. I heated an iron skillet with a little Crisco in the oven and put the batter in the hot skillet. Makes a great crust. Loved the texture and flavor. I did lower the cooking time to 23 minutes since it went into a sizzling hot skillet. Thanks
This cornbread baked in a cast iron skillet sounds dreamy! I can’t wait to give it a try! Thanks for stopping by!