A hearty cheesy green chile cornbread with diced green chiles and a shredded Mexican cheese blend. A perfect side dish for a spicy soup.
Recently, I bought Bob’s Red Mill coarse grind cornmeal at Whole Foods to make Indian Pudding in the pressure cooker. Since I had left over cornmeal, I decided to make cornbread to go with my Poblano Corn Chowder. Since the chowder was spiced up with chiles, I thought the cornbread needed to be spiced up too.
The cornbread has a hearty cornmeal texture that I liked, but if you prefer a lighter cornbread, you’ll want to substitute a medium or fine grind cornmeal. If you’re using a finely ground cornbread, you can skip the step in the recipe where you soak the cornmeal for 10 minutes.
Canned diced green chiles are fairly mild and just add a little bit of heat to the cornbread. If you want it a little spicier, you could add a little bit of cayenne pepper to the dry ingredients.
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.
I hope you’ll give this cornbread recipe a try. My husband and I really liked the buttery, cheesy flavor.
Cheesy Green Chile Cornbread
- 1 cup coarse grind 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
- 1 4- ounce can diced green chiles drained
- 1 tablespoon butter to grease the skillet
- 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 - 15 minutes or until a wooden toothpick inserted in the center comes out clean.
- Serve warm cut in to wedges.
Think this would work with GF flour and an alternative milk?
Hi Debbie – I haven’t tried it, but I think it would work well.
I am not a Baker, but I nailed it! Green chilis and cheese….mmm. awesome. Thank you!
That’s great – thanks Tom!
Lorraine @ Not Quite Nigella
Mum I love that you served this like cake! That’s always going to get my attention straight away 😀 xx
This would be perfect with a big bowl of chili!
Fantastic addition of the green chiles and like that it’s made in a cast-iron skillet! Making!!
Maureen | Orgasmic Chef
I haven’t made cornbread for a long time and mostly because I find it bland. THIS is not bland and it’s a cornbread I’d have to hold myself back from eating it all.
Mary @ Fit and Fed
I do like enhanced cornbread: green chilis and cheese are worth additions, I like whole corn kernels in there, too. I have never yet tried making it in a cast iron skillet. I used to have a cast iron skillet and foolishly gave it away, I will have to get another one sometime and give this a try.
I love a good cornbread, especially one baked in a skillet. The cheese and chiles in this one would go perfectly with chili! 🙂
Looks wonderful, Barbara. I’m always on the hunt for good cornbread and biscuit recipes and this one looks terrific.
You had me at Cheesy Green Chile . . . .
Melissa @ My Recent Favorite books
This sounds like a wonderful Cornbread recipe! I love Cornbread with Chili. I plan on making this soon!
This just reminds me of how much I miss cornbread! Great with a bowl of chili for the lunch.
Delicious! This is something I really love. Perfect with butter.