Cornbread with cheddar cheese and chopped green chiles. This Cheesy Green Chile Cornbread is perfect for early fall and green chile season!

Four slices of cornbread on a white plate.

My all-time favorite cornbread recipe gets an update with the addition of sharp cheddar cheese and chopped green chiles. This cornbread recipe is the perfect cornbread for early fall and green chile season!

Green chile season is here – woot, woot! At my house, green chile is basically green gold. I love the stuff and can’t get enough! While attending college in New Mexico (the green chile capital of the world), I was first introduced to green chile. I loved green chile and New Mexico so much that I stayed for a few years after graduation to teach. Those few years were all it took for me to fall involve with The Land of Enchantment and GREEN CHILE!!!

If you are looking for something to make with this, my recipe for Quick & Easy Chicken Enchilada Soup that has green chiles in it as well is a delicious option. This recipe for Cheesy Green Chile Cornbread would be stellar served alongside it.

Round out the meal with these delicious soups:

Cornbread Questions Answered:

Why does my cornbread crumble?

It could be due to over-mixing. You should only stir the wet ingredients with the dry ingredients until they are combined. The science behinds it shows that over-mixing makes more glutens form in the flour which in turn results in drier cornbread. 

Why does my cornbread fall in the middle?

The main culprit causing your beautiful cornbread to fall in the middle is it may not be baked all the way through. If it is not baked completely it will possibly flatten in the middle. 

Close up picture of 4 pieces of cheesy green chile cornbread on a white plate.

How do you make cheesy green chile cornbread?

  1. Begin my pre-heating the oven to 400 degrees. Next, whisk the dry ingredients together and then mix the wet ingredients together in a separate bowl.
  2. Then pour the wet ingredients into the dry ingredients and stir until they are combined. Be sure not to overmix!
  3. Next, add in the green chiles and cheese. Then, pour the batter into a pan and dot the batter with pieces of butter.
  4. Finally, bake it for about 25 minutes and then let it cool before serving. 

Cook’s Note – Cheesy Green Chile Cornbread:

  • This cornbread will keep, in an airtight container at room temperature, for up to 2 days.
  • Feel free to use whatever chile heat you prefer. Because I have small children I opt for mild chiles, but if it was just my husband and me eating this cornbread I got for the hot stuff!
  • Try using buttermilk instead of milk to give the cornbread a subtle tang. 

Disclosure: This post contains affiliate links. 

Cook’s Tools & Ingredients:

  • large bowl
  • large liquid measuring cup
  • 8-inch square pan
  • wire rack
  • arrowhead cornmeal (This is my favorite brand of cornmeal.)
  • chopped green chiles (This is the only green chile brand that I buy.)
Cheesy Green Chile Cornbread squares on a plate
4.41 from 30 votes

Cheesy Green Chile Cornbread

Author Jillian – a Food, Folks and Fun original!
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 58 minutes
9 servings
Cornbread with cheddar cheese and chopped green chiles. This Cheesy Green Chile Cornbread is perfect for early fall and green chile season!

Ingredients
  

Instructions

  • Move oven rack to middle position and preheat oven to 400 degrees F. Spray 8-inch square pan with nonstick cooking spray; set aside.
  • In large bowl whisk together dry ingredients. In large measuring cup whisk wet ingredients until combined. Pour wet ingredients into dry ingredients and stir until just combined and no flour streaks remain (DO NOT OVERMIX!) Fold in green chiles and cheese.
  • Pour batter into prepared pan, smoothing into an even layer. Dot batter with pieces of butter. Bake 25-30 minutes, or until golden brown and toothpick inserted comes out clean. Move cornbread to wire rack and cool at least 20 minutes before slicing and serving.

Nutrition

Calories: 335kcal | Carbohydrates: 31g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 254mg | Fiber: 2g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 1.4mg | Calcium: 179mg | Iron: 1.6mg

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Picture collage of cheesy green chile cornbread.
4.41 from 30 votes (18 ratings without comment)

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25 Comments

  1. 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

    1. This cornbread baked in a cast iron skillet sounds dreamy! I can’t wait to give it a try! Thanks for stopping by!

  2. Jenna Jankowski Harrison says:

    The green chilies in this corn bread give it the right amount of kick! So yummy!

    1. Jenna, I’m so glad that you enjoyed this recipe! 🙂

      1. top shelf and moist unlike some of my cornbreads

  3. Doris Watson says:

    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!

  4. I need to try this! I have never had cornbread but this sounds delicious!

  5. Green chiles in cornbread are a MUST! Great recipe…so easy and delicious. Thanks!

  6. Loved this recipe and will be making them all throughout the fall!

  7. I’ll never go back to sweet cornbread again – love, love, love this savory version. Thanks for sharing!

  8. Lisa Bryan says:

    Green chili and cheese is always a great combination!

  9. Ashley @ Sweetpea Lifestyle says:

    This cornbread recipe was just wonderful!! The next day, I made cornbread salad with the leftovers. Yum!

  10. Could you do this with a pre-made cornbread mix?

    1. Yes, it will absolutely work with a pre-made mix although I’m partial to homemade.

  11. Michaelle Eastman says:

    So delicious. My family really enjoyed this recipe.

    1. So glad your family enjoyed the recipe. Thanks for stopping by. 🙂

  12. Terry Post says:

    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.

    1. Terry, I am THRILLED that you loved the recipe! Thanks for stopping by!

  13. Elisabeth says:

    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.

    1. Elisabeth, Your comment made my day! Thanks for taking the time to leave a comment and a rating! 🙂

  14. 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!

  15. 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!

    1. Dayna Jankowski says:

      Thank you so much for sharing!

  16. 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!

    1. Dayna Jankowski says:

      Thank you for sharing, I really appreciate it 🙂