This Cheesy Green Chile Cornbread takes a run of the mill, everyday cornbread to the next level with additions of whole kernel corn, sharp Cheddar cheese, and roasted green chiles! It’s one of the best recipes for cornbread in my collection, and it pairs perfectly with everything from a bowl of chili or soup to fried chicken and pork roast.
During the fall and winter, we often get really unpredictable weather in the South. Last weekend we had snow, ice, and freezing rain. This weekend – 45 degrees and sunny. It’s definitely weather that calls for something warm and comforting from the kitchen.
On cold, miserable days, our comfort food of choice is often a big pot of beefy chili. And as much as I enjoy the standard accompaniment of saltine crackers, I sometimes like something a little different alongside, you know?
Of course, chili and cornbread are always a great combination, but I wanted something just a little different from my plain old fashioned cornbread. So I went to the kitchen and just started putting together whatever sounded good for mixing with cornmeal. I wound up with this fantastic cheesy cornbread recipe!
I always make my cornbread with white, fine ground cornmeal. It gives a softer, denser texture than regular yellow cornmeal and has a very slightly sweeter taste from the white corn.
Maybe it’s just because the white cornmeal is what I grew up with, but I really never use the coarse yellow type. 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 Green Chile Cornbread!
— This post was originally published on November 10, 2010. It has been updated with new photographs and additional information.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 8
Primary Ingredient(s): White cornmeal, sour cream, egg, milk, whole kernel corn, sharp cheese, green chiles
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This perfect cornbread with a big bowl of vegetable soup sounds so good to me right now! I love the way you bake it in the proper Southern way, in a cast iron pan, preheated, and THEN pour in the batter.Yum!”
— Barbara
What You’ll Like About This Recipe
- It has loads of flavor from the extra sharp cheese and roasted green chiles.
- Easy to make! One bowl and one skillet are all you’ll have to wash.
- 10 minute prep time!
- Great side for lots of main dishes.
- Vary the ingredients to suit your family’s tastes.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Extra Sharp Cheddar Cheese — I like the sharpest Cheddar possible for this recipe. It really adds so much to the flavor.
- Sour Cream — Works with the sharp cheddar to increase the richness of the cornbread.
- Cornmeal — I use finely ground white cornmeal for almost all my cornbread recipes. Use any type that you like.
- Green Chilies — If you have Hatch green chilies available, use them! Otherwise, any canned, roasted green chile works.
- Whole Kernel Corn — Canned, fresh, or frozen. Whatever’s available will be fine.
- Oil — Any mild-flavored oil, like canola or corn oil.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 74 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Cheesy Green 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.
Want to save this?
I'll email this post to you, so you can come back to it later!
- 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.
Recipe Tips and Variations
- Like your cornbread even more tangy? Substitute one cup of buttermilk for the whole milk and sour cream in the recipe!
- This recipe is great with a few chopped green onions added to the batter.
- Serve with butter and honey to drizzle over the top if desired.
- Beans and cornbread are a classic combination.
- Adjust to your family’s preferences by using mild, medium, or hot chilies.
Storing Leftovers
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.
Questions About Cheesy Green Chile Cornbread
If you don’t have a cast iron skillet, you can double this recipe and cook it in a 9×13 pan or baking dish. You may need to cook for a few minutes longer. Check the center of the cornbread to make sure it’s done before removing it from the oven.
Yes, you can bake this recipe 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.
I rarely use any kind of mix for cornbread. They typically have a good amount of sugar in them and I prefer my cornbread to be savory.
More Cornbread Recipes You’ll Like
If you enjoyed this recipe, you’ll also want to try these:
Hot Water Cornbread
Sour Cream and Onion Cornbread
Southern Corn Pone
Lacy Cornbread
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Cheesy Green Chile Cornbread
Ingredients
- 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
Instructions
- 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 400.2 tablespoons oil
- Add all ingredients to a large mixing bowl. Stir together until thoroughly combined.1 ½ cups white cornmeal, 3 tablespoons butter, 1 egg, ½ cup sour cream, 1 ½ teaspoons baking powder, 1 teaspoon salt, ½ cup milk, 1 cup whole kernel corn, 1 cup extra sharp cheese, 4 ounces canned chopped green chiles
- 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.
Notes
- 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.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I live in the Atlanta area but was born in Vidalia. My grandmother and mother only used Arnett’s cornmeal but I can’t locate it up here. Any ideas??
Hi Pam. I have the same problem! I always pick up some Arnett’s when I go back down home. However, I did recently find some Martha White brand white cornmeal at Wal-Mart. It doesn’t say it on the label, but it’s a fine grind. It really wasn’t too bad.
This perfect cornbread with a big bowl of vegetable soup sounds so good to me right now! I love the way you bake it in the proper Southern way, in a cast iron pan, preheated, and THEN pour in the batter. Yum!
The preheated skillet always gives it that wonderfully crunchy edge that I love!
i love all your photo instructions. delicious looking cornbread!
Looks great! I love cornbread, especially with yummy chili on a fall day.
I’m British (we don’t have anything like it really), but I got a taste for cornbread when I was in Kentucky for work for 6 months way back when. Really looking forward to making this over the weekend!
We had cornbread and home made soup last night. It was divine. Ahhhhhh.
Miss P
Cornbread is one of my favorite things in the world. It makes me happy :)
Yours looks delish. YUM!
You know, Renee, I don’t think I’ve ever met anyone who didn’t like cornbread. It’s comfort food at its finest :-)
i am definitely saving this recipe, yum!
beautiful pan of cornbread, always like adding corn and cheese, sometimes ya know, jalapenos, but I have never added chili powder – sure gonna do it next time ’cause Lana says so…..
Whoa there, Drick! Go back and read the recipe again. It has chopped green chilies, not chili powder!
This looks perfect! I love cornbread as is, but it’s even better with cheese! And a huge pot of chili, of course :)
I know! There’s not much in the world that either cheese or bacon cannot improve :-)
This looks delicious, Lana! I’m making a big pot of chili this week and this recipe will go great with it! Thanks…love your blog!
We had this with chili, too, Jennifer and it was great! I saw BeeBop even dunking a little corner of his cornbread in the chili :-)