Green Chile Cornbread

By cnash

Ingredients

• 1 cup plus 2 Tbsp cornmeal
• 1 cup all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 Tbsp baking powder
• 1/4 cup sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1/2 cup sour cream
• 2 eggs
• 1 3/4 cups milk
• 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
• 1 cup corn (frozen is fine)
• 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Details

Servings 12
Adapted from simplyrecipes.com

Preparation

Step 1

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.

Preheat oven to 400°F. Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Makes about 12 serving pieces.

I have been looking for a good cornbread recipe and this one looks great! Only problem – I am not a fan of chiles. Can I just leave them out and add in a little more corn kernels?

I use my a modified version of my grandfather’s recipe from what they served on the trains back in the 30s and 40s. I add corn, cheese & chilis but I never thought about sour cream! I like to use half cheddar and half parmesan (or other sharp cheese) because it makes the flavor pop more. But I wonder if the sour cream does the same thing …

You should let the cornbread cool almost completely. I’ll add that point to the recipe. It should be moist, not gooey. ~Elise

We often add a little green onion to green chile corn bread.

I like the addition of sour cream. Going to make this today to accompany a big pot of soup.

I make a very similar green chile cornbread recipe that includes sauteed onions and garlic and bit of cinnamon and nutmeg, to make things a bit more savory – YUM!

This looks really delicious. Have you ever tried making cornbread in a castiron skillet? It adds so much to the flavor and texture of cornbread.

I could become completely addicted to this. I love cornbread, which here in New England is generally a bit sweet and bland — but the green chiles will perk it up nicely! Would be great for brunch, with some spicy scrambled eggs.

I made this cornbread last night with a slow cooker roast and homemade gravy and the bread stole the show!! I mixed the dry ingredients in a bowl first. I used 1 cup Monterey Jack cheese and creamed the butter/sugar first and then added eggs/sour cream and alternated milk/dry ingredients. IT WAS PERFECT! Thanks, Elise!

Awesome! I usually just use a box mix and add a bit of finely chopped white onion, diced chiles, a little sift of paprika, a couple tablespoons of honey, and a mound of cheddar cheese. I’ve never made it from scratch.

My friend and I split four bushels of fresh roasted Hatch chiles this year. We also got a box (I think it was a bushel and a quarter) of chiles they call Brighton “dynamites”. They are less meaty than the Hatch chiles, but we renamed them “demons” because they are way hotter than a Hatch hot. My freezer is stocked full of chiles to make new recipes with for another year, so thank you for the recipe. It’s going to get made today :)

This looks great and I want to try it but first a few quick questions-how can I roast the peppers w/o a flame? Can I char them in the oven? I’m going to use magerquark in place of the sour cream, but can you suggest a European cheese to replace the cheddar/jack, which I find almost impossible to locate.

I did make a few personal changes to the recipe, but not much and I think that the overall idea of the cornbread was still in my recipe. I was really glad to try this recipe.

I made this. I didnt have green chiles, so I used a can of jalapenos. The batter was very runny so I added another 1/2c. of flour. I used two dishs, didnt have one large. One came out like corn bread and the other more moist but they looked just like the picture. Was good. Will try it again and will half the recipe. Alot for two. Thanks!

I like to use cottage cheese in my cornbread–it sounds odd, but it keeps the bread nice and moist. I love the addition here of the chiles! If I’m feeling frisky, I’ll add broccoli or bacon pieces.

this was delicious… I used a large (maybe 12″) cast iron skillet that I preheat while I made the cornbread, I used the canned chilies, buttermilk instead of milk and frozen corn kernels. Everyone said it was a make again. Thanks for an awesome recipe.

I have no idea what adjustments you would make if you left out the cheese. You might just try leaving it out and seeing what happens. ~Elise

I want to make this as an appetizer. Will this recipe work for muffin pans?

Put all the ingredients in the blender and mix till they are perfectly combined.

Grease a baking dish, pour in the mix and bake for 45 minutes at 180°C

I want to make this tomorrow to have with some chili. I wanted to know if I could pulse the corn just a little in a food processor. I think using creamed corn would make an already very moist cornbread too wet. Do you think I would be ok pulsing the corn in a food processor? I just want to be able to disperse the corn a bit more.

I made this recipe for a Tex-Mex themed Superbowl party and then brought the leftovers to work the next day. I’m still hearing rave reviews, including “that was the best cornbread ever,” from both places. Thanks for sharing this recipe; it was a big hit!

i made this last night, and it was DELICIOUS!! i dont eat cornbread a lot due to having lots of really dry and almost a rock like texture, but this was moist and being the second day, still moist! i made some slight changes though: i didnt have sour cream on hand so i whipped a can of evaporated milk and a tsp of lemon juice and just used half a cup of it for the sour cream. also, i only used a cup of the milk, added a bit more sugar since i like mine on the sweeter side, no chese, 2 ears of fresh corn and used two small cans of green chiles w/o draining them. the result was DELICIOUS!! my boyfriend doesnt like cornbread that much, but he ate quite a bit last night with some black bean corn “chili” i made. will definitely use this again, thanks!!

I make this as an after school snack for my kids. My daughter simply loves this. I also served it at dinners I hosted and was always a big hit. Thank you for such a wonderful recipe.

My garden is loaded with Anaheims and other peppers. Looking for ways to use them. This recipe was excellent. Roasted the peppers on the grill along with a few red jalapenos. Also added an habanero for color. (I like it hot, too.) Substituted rice flour to make it gluten free, 1/4 cup olive oil for the butter, no sour cream, but 2 cups 1% buttermilk. Used half 2% cheddar and half grated parmesan for the cheese. Recipe made 15 good size pieces. Ate three and froze the rest.

I have to say this is the BEST cornbread recipe I have tasted. It was absoutly the best. I did make mine in a 10 ich cast iron skillet and it turned out perfect.It ttook some time because I used fresh roasted chil’s but believe me it was worth every mintue.

I make a version of this, totally simplified and it turns out absoulutely delicious, and plenty moist.

2 slightly beaten eggs

Mix well in a large bowl, pour into a casserole dish and bake at 400 for 40 minutes.

I make a very similar recipe except use buttermilk and half honey and half sugar rather than all sugar. And I use a cup of diced roasted red peppers and a cup of green chilis. Nice pepper taste, not too hot, colorful. Everybody likes it.