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Green Chile Cheese Cornbread

Warm, a little spicy, cheesy, and utterly irresistible cornbread that's easy to make and perfect for busy weeknights or casual get-togethers.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 9 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Green Chile Cheese Cornbread
  • 1 cup all-purpose flour base for a tender crumb
  • 1 cup coarse cornmeal adds classic cornbread texture and flavor
  • 0.25 cup granulated sugar balances the heat
  • 2.5 tsp baking powder for rise and lightness
  • 0.25 tsp baking soda for rise and lightness
  • 0.5 tsp salt to enhance flavors
  • 1 cup buttermilk makes cornbread moist and tangy
  • 3 tbsp unsalted butter melted and cooled, adds richness
  • 3 tbsp canola or vegetable oil keeps it tender and helps golden crust
  • 2 large eggs lightly beaten, helps bind
  • 1 cup frozen corn thawed, sweet bursts in every bite
  • 4 oz green chiles canned, drained, adds mild spicy kick
  • 1 cup shredded cheddar cheese melty and sharp

Equipment

  • 8x8 inch Baking Dish
  • Large bowl
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat oven to 400°F (200°C) and position rack in center. Grease or line an 8×8-inch baking dish.
  2. Step 2: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Step 3: In a separate bowl, whisk buttermilk, melted butter, oil, and eggs until smooth.
  4. Step 4: Pour wet ingredients into dry and stir gently just until combined; batter should be slightly lumpy.
  5. Step 5: Fold in thawed corn, drained green chiles, and shredded cheddar cheese evenly throughout the batter.
  6. Step 6: Pour batter into prepared pan and smooth top with spatula.
  7. Step 7: Bake for 32 to 34 minutes until top is golden brown and toothpick inserted in center comes out clean.
  8. Step 8: Let rest about 15 minutes before slicing to help set and make easier to cut.

Notes

Substitute cheddar with pepper jack for more heat or mozzarella for milder texture. Use fresh jalapeños for spicier taste. Milk can be used with lemon juice or vinegar as buttermilk substitute. Add bacon bits or green onions for extra flavor. Store in airtight container at room temperature up to 2 days or in fridge up to 5 days. Reheat in microwave or oven.