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Green Chile Cheddar Cheese Cornbread
4.4 from 105 votes

Green Chile Cheddar Cheese Cornbread

Green Chile Cheddar Cheese Cornbread blends coarse cornmeal with all-purpose flour, shredded cheddar, and diced green chiles for a moist and flavorful quick bread. The buttermilk-based batter creates a tender crumb with pockets of melty cheese and a mild chile heat that complements the sweetness of the corn.

Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
Course: Side Dish, Snacks, Bread
Cuisine: American, International, Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal coarse
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons butter melted and cooled to room temperature, unsalted
  • 3 tablespoons canola oil or vegetable oil
  • 2 egg slightly beaten, large
  • 1 cup corn frozen
  • 1 green chile 4 oz can
  • 1 cup cheddar cheese shredded

Instructions

    Cup of Yum
  1. Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan.
  4. Bake cornbread for 32-34 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.