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Cheesy Chile Cornbread

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5 from 1 vote
This Cheesy Green Chile Cornbread takes everyday cornbread to the next level with sharp Cheddar cheese, and roasted green chiles!
Cook Time 30 minutes
Total Time 40 minutes
Finished skillet of cornbread with butter on top.

This Cheesy Chile Cornbread is a southern style cornbread made with finely ground cornmeal, loads of sharp cheddar cheese, and green chiles.

This Cheesy Chili Cornbread is a southern style cornbread with loads of sharp cheddar cheese and green chilies.

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.

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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

Adding oil to a cast iron skillet.

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.

Photo collage of all ingredients being added to a mixing bowl.

While the oven preheats, mix all the ingredients together in a large bowl. Stir well to combine.

Grated sharp cheddar cheese on a cutting board.

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.

Pouring the cornbread mixture into the hot skillet.

When the oven has reached 400 degrees, quickly pour the cornbread mixture into the hot oil and return the pan immediately to the oven.

Cornbread batter bubbling around the edges.

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.

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A slice of cheesy chili cornbread on brown paper.

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Finished skillet of cornbread with butter on top.

Cheesy Green Chile Cornbread

This Cheesy Green Chile Cornbread takes everyday cornbread to the next level with sharp Cheddar cheese, and roasted green chiles!
5 from 1 vote
Print It Rate It
Course: Breads
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 306kcal
Author: Lana Stuart


  • 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.
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.
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

Serving: 1 | Calories: 306kcal | Carbohydrates: 28g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 319mg | Potassium: 233mg | Fiber: 3g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 2mg

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.

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  1. 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??

    1. 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.

  2. 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!

  3. 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!

    1. You know, Renee, I don’t think I’ve ever met anyone who didn’t like cornbread. It’s comfort food at its finest :-)

  4. 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…..

  5. This looks perfect! I love cornbread as is, but it’s even better with cheese! And a huge pot of chili, of course :)

  6. 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!

    1. 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 :-)