Go Back
–+ servings
Print
Golden green chile and cheese cornbread in a cast iron skillet on a countertop with a dish towel, showcasing its crispy edges.

Green Chile and Cheese Cornbread

Servings 8 slices

Ingredients

  • 1 cup flour
  • 3/4 cup coarse ground cornmeal (for that signature crispy texture)
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 1/2 tsp baking powder
  • 5 Tbsp butter, melted
  • 2 Tbsp butter, unmelted
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 7 oz diced green chiles, drained
  • 1 1/2 cups cheese, grated

Instructions

Preheat the oven and skillet:

  1. Place a cast iron skillet in the oven and preheat to 400°F.

Mix the dry ingredients:

  1. In a large bowl, whisk together the flour, coarse ground cornmeal, sugar, salt, and baking powder.

Combine the wet ingredients:

  1. In a separate bowl, mix the melted butter, beaten eggs, and buttermilk. Pour the wet mixture into the dry ingredients and stir until just combined.

Add the cheese and green chiles:

  1. Gently fold in the diced green chiles and grated cheese.

Prepare the skillet:

  1. Once the oven is preheated, carefully remove the cast iron skillet and add 2 tablespoons of unmelted butter. Let it melt and turn golden (about 2 minutes).

Bake the cornbread:

  1. Pour the batter into the hot skillet and return it to the oven. Bake for 30–45 minutes, checking for doneness with a toothpick after 30 minutes. The toothpick should come out clean or with a few crumbs when ready.

Recipe Video

Recipe Notes

If you don't have a cast iron skillet, a glass or ceramic baking dish can be used instead. You may need to adjust the baking time slightly.