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This Cheesy Green Chile Cornbread takes everyday cornbread to the next level with sharp Cheddar cheese, and roasted green chiles!
This Cheesy Green Chile Cornbread takes a run of the mill, everyday cornbread to the next level with additions of whole kernel corn, sharp Cheddar cheese, and roasted green chiles! It’s one of the best recipes for cornbread in my collection and it pairs perfectly with everything from a bowl of chili or soup to fried chicken and pork roast.
During the fall and winter we often get really unpredictable weather in the south. Last weekend we had snow, ice, and freezing rain. This weekend – 45 degrees and sunny. It’s definitely weather that calls for something warm and comforting from the kitchen.
On cold, miserable days, our comfort food of choice is often a big pot of beefy chili. And as much as I enjoy the standard accompaniment of saltine crackers, I sometimes like something a little different alongside, you know?
Of course, chili and cornbread is always a great combination, but I wanted something just a little different from my plain old fashioned cornbread. So I went to the kitchen and just started putting together whatever sounded good for mixing with cornmeal. I wound up with this fantastic cheesy cornbread recipe!
I always make my cornbread with white, fine ground cornmeal. It gives a softer, more dense texture than regular yellow cornmeal and has a very slightly sweeter taste from the white corn.
Maybe it’s just because the white cornmeal is what I grew up with, but I really never use the coarse yellow type. And I want my cornmeal from one of two mills located in south Georgia (Arnett’s) or north Florida (Hoover’s). Yeah, I’m a cornmeal snob.
This recipe is so simple. You just dump everything together in a bowl, stir it well and pour it into a hot skillet. Thirty minutes later…Cheesy Green Chile Cornbread!
What You’ll Love About This Recipe
It has loads of flavor from the extra sharp cheese and roasted green chiles.
Easy to make! One bowl and one skillet are all you’ll have to wash.
Great side for lots of main dishes.
Vary the ingredients to suit your family’s tastes.
WHAT PEOPLE ARE SAYING …
“This perfect cornbread with a big bowl of vegetable soup sounds so good to me right now! I love the way you bake it in the proper Southern way, in a cast iron pan, preheated, and THEN pour in the batter. Yum!”
Extra Sharp Cheddar Cheese – (I like the sharpest Cheddar possible for this recipe. It really adds so much to the flavor)
Cornmeal – (I use finely ground white cornmeal for almost all my cornbread recipes. Use any type that you like.)
Green Chilies – (If you have access to Hatch green chilies, use them! Otherwise, any canned, roasted green chile works.)
Whole Kernel Corn – (Canned, fresh, or frozen. Whatever is available to you will be fine.)
Oil – (Any mild flavored oil such as canola or corn oil.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Cheesy Green Chile Cornbread
STEP 1. Put two tablespoons of cooking oil in a cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400 degrees.
STEP 2. While the oven preheats, mix all the ingredients together in a large bowl. Stir well to combine.
STEP 3. When the oven has reached 400 degrees, quickly pour the cornbread mixture into the hot oil and return the pan immediately to the oven. The cornbread will immediately start to bubble around the edges. That’s what gives it such a nice crispy edge when it’s done!
STEP 4. Bake for 30 minutes or until the top is golden brown.
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Any leftovers can be stored in a tightly closed container or zip top bag at room temperature for three to four days. To freeze, wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To serve, allow to thaw overnight in the refrigerator and reheat individual portions in the microwave.
Like your cornbread even more tangy? Substitute one cup of buttermilk for the whole milk and sour cream in the recipe!
This recipe is great with a few chopped green onions added to the batter.
Serve with butter and honey to drizzle over the top if desired.
Beans and cornbread are a classic combination.
Adjust to your family’s preferences by using mild, medium, or hot chilies.
How can I adapt this to make in a 9×13 pan?
If you don’t have a cast iron skillet, you can double this recipe and cook it in a 9×13 pan or baking dish. You may need to cook for a few minutes longer. Check the center of the cornbread to make sure it’s done before removing it from the oven.
Can I bake this in muffin tins?
Yes, you can bake this recipe as muffins! Place a small amount of oil in each of twelve muffins tins and heat them while the oven preheats. Fill each about 3/4 full and bake for about 20-22 minutes.
Can I use Jiffy mix for this?
I rarely use any kind of mix for cornbread. They typically have a good amount of sugar in them and I prefer my cornbread to be savory.
Easy Hot Water Cornbread
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Pimiento Cheese Corn Sticks
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Cheesy Green Chile Cornbread
This Cheesy Green Chile Cornbread takes everyday cornbread to the next level with sharp Cheddar cheese, and roasted green chiles!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Cook ModePrevent your screen from going dark
2 tablespoons oil (mild flavored such as canola)
1 ½ cups white cornmeal fine ground
3 tablespoons butter melted
½ cup sour cream
1 ½ teaspoons baking powder
1 cup whole kernel corn frozen, fresh or canned
1 cup extra sharp cheese grated
4 ounces canned chopped green chiles lightly drained
Put two tablespoons of cooking oil in a 10-inch cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400.
Add all ingredients to a large mixing bowl. Stir together until thoroughly combined.
When oven has reached 400 degrees, carefully remove the pan from the oven and quickly pour the cornbread mixture into the hot oil. Return the pan immediately to the oven.
Bake for 30 minutes or until the top is golden brown.
I like the sharpest Cheddar possible for this recipe. It really adds so much to the flavor
I use finely ground white cornmeal for almost all my cornbread recipes. Use any type that you like.
If you have access to Hatch green chilies, use them! Otherwise, any canned, roasted green chile works. Adjust to your family’s preferences by using mild, medium, or hot chilies.
Use either canned, fresh, or frozen whole kernel corn.
Recommend a mild flavored oil such as canola.
Any leftovers can be stored in a tightly closed container or zip top bag at room temperature for three to four days. To freeze, wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To serve, allow to thaw overnight in the refrigerator and reheat individual portions in the microwave.
To cook in a 9×13 pan, double this recipe and cook for a few minutes longer. Check the center of the cornbread to make sure it’s done before removing it from the oven.
To bake as muffins, place a small amount of oil in each of twelve muffins tins and heat them while the oven preheats. Fill each about 3/4 full and bake for about 20-22 minutes.
10″ Cast Iron Skillet
Serving: 1 | Calories: 306kcal | Carbohydrates: 28g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 319mg | Potassium: 233mg | Fiber: 3g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 2mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on November 10, 2010. It has been updated with new photographs and additional information.
More Cornbread Recipes …
Ezra Pound Cake’s Sour Milk Cornbread
Southern Cornbread from Simply Recipes
101 Cookbooks’ Firecracker Cornbread
Southern Buttermilk Cornbread from Andrea Meyers
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →
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November 24, 2010 at 9:37 am
I live in the Atlanta area but was born in Vidalia. My grandmother and mother only used Arnett’s cornmeal but I can’t locate it up here. Any ideas??
November 24, 2010 at 9:44 am
Hi Pam. I have the same problem! I always pick up some Arnett’s when I go back down home. However, I did recently find some Martha White brand white cornmeal at Wal-Mart. It doesn’t say it on the label, but it’s a fine grind. It really wasn’t too bad.
November 15, 2010 at 9:15 am
This perfect cornbread with a big bowl of vegetable soup sounds so good to me right now! I love the way you bake it in the proper Southern way, in a cast iron pan, preheated, and THEN pour in the batter. Yum!
November 15, 2010 at 10:31 am
The preheated skillet always gives it that wonderfully crunchy edge that I love!
November 13, 2010 at 1:40 am
i love all your photo instructions. delicious looking cornbread!
November 12, 2010 at 9:50 pm
Looks great! I love cornbread, especially with yummy chili on a fall day.
November 12, 2010 at 11:49 am
I’m British (we don’t have anything like it really), but I got a taste for cornbread when I was in Kentucky for work for 6 months way back when. Really looking forward to making this over the weekend!
November 12, 2010 at 8:12 am
We had cornbread and home made soup last night. It was divine. Ahhhhhh.
Renee (Kudos Kitchen) says:
November 11, 2010 at 10:06 am
Cornbread is one of my favorite things in the world. It makes me happy :)
Yours looks delish. YUM!
November 11, 2010 at 10:08 am
You know, Renee, I don’t think I’ve ever met anyone who didn’t like cornbread. It’s comfort food at its finest :-)
Lauren at KeepItSweet says:
November 10, 2010 at 8:56 pm
i am definitely saving this recipe, yum!
November 10, 2010 at 6:00 pm
beautiful pan of cornbread, always like adding corn and cheese, sometimes ya know, jalapenos, but I have never added chili powder – sure gonna do it next time ’cause Lana says so…..
November 10, 2010 at 6:27 pm
Whoa there, Drick! Go back and read the recipe again. It has chopped green chilies, not chili powder!
November 10, 2010 at 2:48 pm
This looks perfect! I love cornbread as is, but it’s even better with cheese! And a huge pot of chili, of course :)
November 10, 2010 at 2:55 pm
I know! There’s not much in the world that either cheese or bacon cannot improve :-)
Jennifer @ Jane Deere says:
November 10, 2010 at 2:30 pm
This looks delicious, Lana! I’m making a big pot of chili this week and this recipe will go great with it! Thanks…love your blog!
November 10, 2010 at 2:55 pm
We had this with chili, too, Jennifer and it was great! I saw BeeBop even dunking a little corner of his cornbread in the chili :-)
Thanks for being here!
I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) with all of you. You'll find more than 700 recipes here so there's sure to be something your family will like!
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