Description
Green Chile Cornbread is a flavorful, moist side dish bursting with the zest of roasted green chiles, sweet corn, and sharp cheddar cheese. Perfectly baked to a golden brown, this cornbread pairs wonderfully with chili, soup, or any Southwestern-inspired meal.
Ingredients
Dry Ingredients
- 1 1/4 cups (190g) fine cornmeal
- 1 1/4 cups (175g) all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 cup (50g) sugar
Wet Ingredients
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 1/2 cup (115g) sour cream
- 2 large eggs
- 1 1/4 cups milk
Add-ins
- 2 cups chopped, roasted green chiles (Anaheim or Hatch), or 2 (7-ounce) cans chopped green chiles, drained
- 1 cup (130g) corn kernels (if frozen, defrosted; if canned, drained)
- 1 cup shredded cheddar cheese (4 ounces, 113g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Grease a 9×13-inch baking dish thoroughly to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the fine cornmeal, all-purpose flour, salt, baking soda, and baking powder until well combined.
- Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and sugar together until the mixture is light and fluffy, indicating it’s well creamed.
- Add Sour Cream and Eggs: Beat the sour cream and eggs into the butter-sugar mixture, mixing thoroughly to combine all the wet ingredients.
- Combine Wet and Dry Ingredients: Alternately add the milk and the dry ingredients to the wet mixture in thirds, starting and ending with the dry ingredients. Mix until just combined—avoid overmixing to keep the cornbread tender.
- Fold in Add-ins: Gently stir in the chopped roasted green chiles, corn kernels, and shredded cheddar cheese until evenly distributed in the batter.
- Pour and Bake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, until the top is browned, the center springs back when pressed lightly, and a skewer inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool almost completely in the pan to set before slicing and serving. Enjoy alongside chili, soup, or your favorite main dish.
Notes
- Use roasted Anaheim or Hatch green chiles for authentic Southwestern flavor; canned green chiles work well too after draining.
- Defrost frozen corn kernels before adding to avoid excess moisture in the batter.
- Make sure not to overmix the batter to keep the cornbread light and fluffy.
- Butter can be substituted with a mild vegetable oil for a dairy-free variation, but the texture will be slightly different.
- This cornbread freezes well; store baked and cooled pieces in an airtight container up to 1 month.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern