Easy Green Chile Cornbread Recipe- Barbara Bakes™

Name: Easy Green Chile Cornbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup coarse ground cornmeal; 1 cup milk; ¼ cup unsalted butter (melted and cooled); 2 large eggs; 1 cup all-purpose flour; 1 tablespoon sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup shredded Mexican cheese; 4 ounces diced green chiles (drained (One small can)); 1 tablespoon butter to grease the skillet

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This Green Chile Cornbread has the best of southwestern flavors in one irresistible cast-iron skillet creation. With it’s cheesy interior and mild green chiles, this cornbread turns any ordinary meal into something special!

A slice of golden green chile cornbread with a pat of butter sits on a dark plate with a fork. In the background, the rest of the cornbread is in a cast iron skillet on a wooden surface.

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🍞 This cornbread pairs beautifully with everything from chili and barbecue to roasted chicken and Mexican dishes!

My 2 Best Tips For Making Green Chile Cornbread

Soak First: I always let the cornmeal soak in milk for the full 10 minutes to ensure tender, moist cornbread. This step prevents gritty texture and creates the perfect crumb structure. I’ve learned that skipping this step is one of the biggest mistakes you can make with cornbread.

Drain Chiles: If you don’t want your cornbread getting soggy, always drain your canned green chiles. I use dry paper towels to pat them dry to prevent excess moisture. This also helps the cornbread maintain the ideal texture. I’ve made the mistake of adding wet chiles before, and it completely changed the consistency.

melissa leaning over counter looking up from a cook book.

Baking the cornbread in a hot cast iron skillet gives the cornbread a crisp, golden brown buttery crust. I also sprinkled the top of the cornbread with a little additional shredded cheese, it added a pretty golden texture to the cornbread. You can’t go wrong with a little extra cheese.

This green chile cornbread works perfectly as a side dish or snack on its own! I love serving it with thick Dutch oven chili and barbecue or simply enjoying its cheesy, mildly spiced flavor with a pat of honey!

🩷 Melissa

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5 from 2 votes

Easy Green Chile Cornbread

This Green Chile Cornbread has the best of southwestern flavors in one irresistible cast-iron skillet creation. With it's cheesy interior and mild green chiles, this cornbread turns any ordinary meal into something special!

Prep Time20

Cook Time15

Total Time35

Servings:

Calories: 280kcal

Author: Melissa Griffiths

Ingredients

1 cup coarse ground cornmeal
1 cup milk
¼ cup unsalted butter melted and cooled
2 large eggs
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup shredded Mexican cheese
4 ounces diced green chiles drained (One small can)
1 tablespoon butter to grease the skillet

Instructions

Preheat the oven to 400°F. Put a 10-inch cast-iron skillet in the oven to preheat.
In a large mixing bowl, soak cornmeal in milk for 10 minutes. After 10 minutes, mix in butter and eggs.
In a second mixing bowl, whisk together the flour, sugar, baking powder and salt. Add dry ingredients to liquids and mix just until blended. The batter will be lumpy. Stir in the cheese and green chiles.
Remove the skillet from the oven, add 1 tablespoon butter and carefully swirl the butter to coat the bottom and sides of the pan.
Pour the batter in to the hot pan.
Bake for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.
Cut into wedges and serve warm.

Notes

Cornmeal Preference: Use coarse ground cornmeal for the best texture and authentic cornbread experience, as fine cornmeal can result in a more cake-like consistency.

Cheese Type: Mexican cheese blend works best for this recipe, but you can substitute with a combination of cheddar and Monterey Jack if needed.

Serving Suggestions: Serve this cornbread warm for the best flavor and texture, as it’s at its peak when the cheese is still slightly melty and the crust is crisp.

Storage Tips:

Store covered at room temperature for up to 3 days.
Or freeze for up to 3 months in airtight containers.

Nutrition

How To Make Green Chile Cornbread

Cheesy Green Chile Cornbread baked in a hot cast iron skillet.

Step 1: Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat up. In a large mixing bowl, soak the cornmeal in milk for 10 minutes.

Step 2: Stir the melted butter and eggs into the soaked cornmeal mixture. In a separate bowl, whisk the dry ingredients together, then fold into the wet mixture just until combined.

Step 3: Gently fold the cheese and drained green chiles into the batter. Remove the hot skillet from the oven, add butter, and swirl to coat completely.

Step 4: Bake and Serve Pour the batter into the sizzling hot skillet. Bake for 12-15 minutes until golden and a toothpick comes out clean, then serve warm in wedges.

Recipe FAQs

Can I use frozen green chiles instead of canned?

Yes, you can substitute frozen green chiles, but make sure to thaw and drain them thoroughly first. Pat them completely dry to remove excess moisture that could make your cornbread soggy.

What if I don’t have a cast-iron skillet?

You can bake this in a 9-inch round cake pan or 8×8 square baking dish instead. Just grease the pan well and skip the preheating step, though you’ll miss out on that crispy crust.

Why is my cornbread crumbly?

Crumbly cornbread usually results from too much cornmeal, not enough liquid, or overbaking. Make sure to measure ingredients accurately and don’t bake beyond the recommended time.