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Cheesy green chile cornbread served with a bowl of chili and stacked cornbread squares in a basket.
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Cheesy Green Chile Cornbread

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. 
Course Bread, Side Dish
Cuisine American
Keyword green chile, quick bread
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 20 minutes
Total Time 58 minutes
Servings 9 servings
Calories 335kcal
Author Jillian Wade
Cost $5.05

Equipment

  • 9x9-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
US Customary - Metric

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

Serving: 1piece | 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