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This Cheesy Chile Cornbread is a southern style cornbread made with finely ground cornmeal, loads of sharp cheddar cheese, and green chiles.
Last week was so rainy. And cool. Just nasty weather, you know? It was definitely a week meant for something warm and comforting from the kitchen.
It didn’t take long to decide that our comfort food would be a big pot of chili. But I wanted something a little different to go along with it. Something more than crackers, you know?
How About Some Cornbread?
Cornbread is always great with chili, but still, I wanted to push it a little further than just a plain old ordinary cornbread. So I got in the kitchen and just started putting together whatever sounded good to mix into cornbread and I wound up with this real winner!
I always make my cornbread with white, fine ground cornmeal. It gives a softer, more dense texture than regular yellow cornmeal and has a very slightly sweeter taste from the white corn.
The Right Cornmeal Matters
Maybe it’s just because the white cornmeal is what I grew up with, but I really can’t stand that coarse yellow stuff. And I want my cornmeal from one of two mills located in south Georgia (Arnett’s) or north Florida (Hoover’s). Yeah, I’m a cornmeal snob.
This recipe is so simple. You just dump everything together in a bowl, stir it well and pour it into a hot skillet. Thirty minutes later…cheesy chile cornbread!
How to Make Cheesy Chile Cornbread
Put two tablespoons of cooking oil in a cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400 degrees.
While the oven preheats, mix all the ingredients together in a large bowl. Stir well to combine.
I wanted to show you the cheese that I used in this cornbread. This is without doubt the sharpest cheddar that I’ve ever tasted.
Try Spring Ridge Creamery for Great Dairy Products
(Note: since this post was written, the creamery has apparently burned to the ground. Such a shame! It was a fabulous place.) It came from Spring Ridge Creamery in Otto, North Carolina. The store is located right beside the highway there on U.S. 441. We take that route occasionally when we travel back and forth to Asheville to see our babies and grandbabies.
The creamery is located just steps across the Georgia-North Carolina state line. If you’re ever traveling through that area, slow down and stop. They have some incredible cheeses, old-fashioned farm milk with cream on top, freshly made butter and homemade ice cream. It’s worth a 10 minute stop for sure! And the extra sharp cheese really gave a nice kick to the cornbread.
When the oven has reached 400 degrees, quickly pour the cornbread mixture into the hot oil and return the pan immediately to the oven.
The cornbread will immediately start to bubble around the edges. That’s what gives it such a nice crispy edge when it’s done!
Bake for 30 minutes or until the top is golden brown.
More Recipes You May Like
- Easy Hot Water Cornbread
- Sour Cream and Onion Cornbread
- Lacy Cornbread
- Old Fashioned Cornbread
- Pimiento Cheese Corn Sticks
Cheesy Green Chile Cornbread
- 2 tablespoons oil (mild flavored such as canola)
- 1 ½ cups white cornmeal fine ground
- 3 tablespoons butter melted
- 1 egg
- ½ cup sour cream
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 cup whole kernel corn frozen, fresh or canned
- 1 cup extra sharp cheese grated
- 4 ounces canned chopped green chiles lightly drained
- Put two tablespoons of cooking oil in a 10-inch cast iron skillet. Put the skillet in the oven and turn the oven on to preheat to 400.
- Add all ingredients to a large mixing bowl. Stir together until thoroughly combined.
- When oven has reached 400 degrees, carefully remove the pan from the oven and quickly pour the cornbread mixture into the hot oil. Return the pan immediately to the oven.
- Bake for 30 minutes or until the top is golden brown.
- I like the sharpest Cheddar possible for this recipe. It really adds so much to the flavor
- I use finely ground white cornmeal for almost all my cornbread recipes. Use any type that you like.
- If you have access to Hatch green chilies, use them! Otherwise, any canned, roasted green chile works. Adjust to your family’s preferences by using mild, medium, or hot chilies.
- Use either canned, fresh, or frozen whole kernel corn.
- Recommend a mild flavored oil such as canola.
Any leftovers can be stored in a tightly closed container or zip top bag at room temperature for three to four days. To freeze, wrap tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. To serve, allow to thaw overnight in the refrigerator and reheat individual portions in the microwave. To cook in a 9×13 pan, double this recipe and cook for a few minutes longer. Check the center of the cornbread to make sure it’s done before removing it from the oven. To bake as muffins, place a small amount of oil in each of twelve muffins tins and heat them while the oven preheats. Fill each about 3/4 full and bake for about 20-22 minutes.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.