Our Green Chile Cornbread is a flavorful blend of tender cornbread packed with green chiles, cheese, and crispy bacon. This is an easy, must-try recipe, especially during the fall months. It's a flavor-packed side dish to brighten up any meal!
I'm a firm believer that you can never have too many cornbread recipes. Cornbread is kind of like mac and cheese. You may need a different recipe for every occasion.
Well, let me tell you. This green chile cornbread is perfect for Hatch green chile season, big bowls of homemade chili, and autumn!
Not only is it inspired by my chile relleno casserole recipe, but it's moist, cheesy, smokey, and full of green chiles in every bite! Best of all, with my shortcut it only takes about 10 minutes to prep.
Frequently Asked Questions
Can I use sour milk in place of buttermilk?
Yes, you can but you'll want to reduce the amount by ¼-½ a cup. Buttermilk is much thicker than sour milk. Using the sour milk in the same amount as the buttermilk will make the cornbread batter too thin.
Can I use fresh Hatch chiles instead of using canned green chiles?
Yes, absolutely! Fresh Hatch chiles are our favorite for this recipe, but they are only in season for a short time. So, for ease and accessibility, we opted for canned chiles.
If you have fresh chiles, you'll want to roast them and remove the skins, stems, and seeds. Dice them into small pieces, and add them to the cornbread batter as written. You'll need about 1 cup diced.
Do I have to add the bacon?
No, not at all. We love the smokey flavor the bacon adds to the cornbread, but leave it out if you'd rather not add it. You will not mess up the recipe by not using the bacon.
Why is the cornbread dry?
This cornbread shouldn't be dry as long as you prepare it as written. If it happens to be dry, it could be that it was overbaked.
Can I use a different variety of green chile?
If there's a different kind of fresh green chile you like, such as poblano or Anaheim, use it instead. Any type of green chile will work for this recipe!
Substitutions and Variations
- Spices: I love a simple addition of garlic powder and onion powder, but cumin and chili powder also taste amazing. Or, leave them all out and go with the green chiles, cheese, and bacon!
- Cheese: Sharp cheddar cheese cuts through the other flavors in the cornbread and works perfectly. If you'd rather use another flavor of cheese, we love extra sharp cheddar, pepper jack, or monterey jack for a milder flavor. Pre-shredded, bagged cheese works great for this recipe!
- Cornmeal: Make sure you use cornmeal not corn muffin mix. You want to use the cornmeal without leaveners (baking powder and baking soda). Masa harina is a great substitute for cornmeal if you happen to have some in the pantry!
- Milk: I'd try to stick with whole or 2% milk in addition to the buttermilk. In order for this cornbread to stay moist, it needs dairy fat. Use a milk with a higher milk fat to make sure there's enough.
This cornbread only uses two main pieces of equipment plus the usual whisk, spoons, measuring cups, etc.
- Pan: A 9-inch square metal pan or an 11x7-inch baking for baking the cornbread. I highly recommend using a metal, ceramic, or stoneware pan. If using glass, reduce the temperature by 25 degrees and cook for an extra 10-15 minutes.
- Large mixing bowl: You'll need a large, heat-safe mixing bowl to combine all the ingredients including the hot, melted butter.
Refrigerator: Store leftover cornbread in an airtight container in the refrigerator for 3-4 days.
Freezer: Our cornbread freezes well as one whole piece or in single pieces. Wrap the pieces in plastic wrap followed by a layer of aluminum foil. Drop the pieces into a freezer bag, and they'll stay good for 2-3 months.
Thawing and Reheating: Thaw frozen cornbread in the refrigerator overnight before reheating. Reheat in the microwave on half power until warmed through or in the oven at 350° until warm.
- Use fully-cooked microwavable bacon! This is my shortcut tip to make prep time go so much faster. I like to cook up 4-6 slices of fully cooked bacon in the microwave or in a skillet. It only takes 5-6 minutes in a skillet and you're done.
- Adjust the salt! John and I are used to salty foods. However, there are several different salty components in this recipe, so adjust the salt if needed.
- Use the right pan! I use a 9-inch square metal pan. It's the perfect size and cooks evenly every single time.
Other Cornbread Recipes to Try Next
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter
- 1 ½ cups cornmeal
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, *See note.
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large egg
- 1 ½ cups buttermilk
- ½ cup milk
- 1 cup sharp cheddar cheese
- 4 slices bacon, cooked and crumbled (*See note.)
- 7 ounces diced green chiles, well drained
- Preheat the oven to 425°F, and place the butter in a 9x9-inch baking dish.½ cup unsalted butter
- Place the pan in the oven just long enough to melt the butter.
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and seasonings.1 ½ cups cornmeal¾ cup all purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon garlic powder½ teaspoon onion powder
- Add the egg, buttermilk, and milk, and stir in the melted butter. Leave the residual butter in the pan.1 large egg1 ½ cups buttermilk½ cup milk
- Fold in the shredded cheese, green chiles, and crumbled bacon, then transfer the batter to the prepared pan.1 cup sharp cheddar cheese4 slices bacon7 ounces diced green chiles
- Bake for 20 to 30 minutes until the cornbread turns golden brown on top and a toothpick inserted in the center comes out clean.