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    Home » Recipes » Breads » Quick Breads

    Cheesy Green Chile Cornbread

    Published by Melissa on December 12, 2014 | Updated June 10, 2022 | 15 Comments

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    Featured Image for post Cheesy Green Chile Cornbread

    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.

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

    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.

    Cheesy Green Chile Cornbread baked in a hot cast iron skillet gives it a golden brown crisp crust.

    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.

    Featured Image for post Cheesy Green Chile Cornbread
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    Cheesy Green Chile Cornbread

    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Breads
    Keyword: baking
    Servings: 8 servings
    Author: Barbara Schieving
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    Ingredients

    • 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

    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 - 15 minutes or until a wooden toothpick inserted in the center comes out clean.
    • Serve warm cut in to wedges.
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Debbie

      July 26, 2020 at 9:20 am

      Think this would work with GF flour and an alternative milk?

      Reply
      • Barbara Schieving

        July 26, 2020 at 9:37 am

        Hi Debbie – I haven’t tried it, but I think it would work well.

        Reply
    2. Tom Driscoll

      May 10, 2020 at 9:26 am

      I am not a Baker, but I nailed it! Green chilis and cheese….mmm. awesome. Thank you!

      Reply
      • Barbara Schieving

        May 10, 2020 at 9:56 am

        That’s great – thanks Tom!

        Reply
    3. Lorraine @ Not Quite Nigella

      December 14, 2014 at 3:24 pm

      Mum I love that you served this like cake! That’s always going to get my attention straight away 😀 xx

      Reply
    4. Amanda

      December 13, 2014 at 8:27 pm

      This would be perfect with a big bowl of chili!

      Reply
    5. cristina

      December 13, 2014 at 8:43 am

      Fantastic addition of the green chiles and like that it’s made in a cast-iron skillet! Making!!

      Reply
    6. Maureen | Orgasmic Chef

      December 13, 2014 at 5:37 am

      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.

      Reply
    7. Mary @ Fit and Fed

      December 12, 2014 at 9:36 pm

      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.

      Reply
    8. Betty

      December 12, 2014 at 9:12 pm

      I love a good cornbread, especially one baked in a skillet. The cheese and chiles in this one would go perfectly with chili! 🙂

      Reply
    9. Teresa

      December 12, 2014 at 8:36 pm

      Looks wonderful, Barbara. I’m always on the hunt for good cornbread and biscuit recipes and this one looks terrific.

      Reply
    10. Donna

      December 12, 2014 at 4:47 pm

      You had me at Cheesy Green Chile . . . .

      Reply
    11. Melissa @ My Recent Favorite books

      December 12, 2014 at 3:54 pm

      This sounds like a wonderful Cornbread recipe! I love Cornbread with Chili. I plan on making this soon!
      Pinned!

      Reply
    12. Angie@Angie's Recipes

      December 12, 2014 at 11:24 am

      This just reminds me of how much I miss cornbread! Great with a bowl of chili for the lunch.

      Reply
    13. Rosa

      December 12, 2014 at 7:00 am

      Delicious! This is something I really love. Perfect with butter.

      Cheers,

      Rosa

      Reply

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