I’ve loved this Green Chile Cornbread recipe for many years. It’s adapted from Barefoot Contessa!
Despite the addition of green chiles, this Cornbread is not spicy hot at all. The green chiles are mild, and they just add some great flavor to the cornbread. So unless you accidentally buy chiles with heat, this will not be a cornbread that will make you immediately reach for a tall glass of water!
This is a recipe that I’ve modified a bit from Ina Garten (Barefoot Contessa). I love her recipes, but I find it somewhat annoying that her recipes call for using extra-large eggs. This recipe here uses large eggs instead. And I’ve left off some of the garnish ingredients that make her cornbread a bit more spicy.
Ingredients needed to make cornbread:
- butter
- white sugar
- eggs
- canned chopped mild green chiles
- canned cream-style corn
- shredded cheddar cheese
- all purpose flour
- cornmeal
- baking powder and salt
How to make Green Chile Cornbread:
The complete, printable recipe is at the end of this post.
Preheat the oven to 325°F. Butter a 9-inch square pan.
In a large bowl, use an electric mixer to combine the butter and sugar. Beat in the eggs slowly, one at a time. Add the remaining ingredients and mix well to incorporate.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
The result is a golden cornbread with a ton of flavor and a tender crumb.
You must try this cornbread with a bowl of your favorite chili. I like to add cornbread to the bowl and then ladle the chili on top. It’s also pretty terrific served warm with a good pat of butter melting all over it. Enjoy!
The Best Cornbread Recipes:
- Cranberry Cornbread
- Sweet Cornbread
- Honey Cornbread
- Pumpkin Cornbread
- Blueberry Cornbread
Green Chile Cornbread
Ingredients
- 1 cup (2 sticks) butter, at room temperature
- ¾ cup granulated white sugar
- 4 large eggs
- One 4-ounce can chopped mild green chiles, squeezed dry
- One 14-ounce can cream-style corn
- ½ cup shredded cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 325°F. Butter a 9-inch square pan.
- In a large bowl, use an electric mixer to combine the butter and sugar. Beat in the eggs slowly, one at a time. Add the remaining ingredients and mix well to incorporate.
- Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
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