Cheddar Green Chile Cornbread

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Cheddar Green Chile Cornbread is a sweet, slightly spicy, cheesy cornbread that makes the perfect accompaniment for soup and chili. 

Cheddar Green Chile Cornbread | Bites of Bri

Happy Monday! I hope you had a relaxing, fun-filled weekend. I just cannot get enough of the fall season here in Maryland. It’s truly my favorite, which means I’m savoring every bit of it. I cannot believe that we switch our clocks next week. #depressing

Soup season is going strong here in the Bites of Bri kitchen. We’ve made chili a few different times, a white chicken chili, spinach tortellini soup, and more… and you know what every soup recipe needs to go with it. Something for dunking, usually in the form of crusty bread or more specifically, cornbread!

Cheddar Green Chile Cornbread | Bites of Bri

I love cornbread, mostly because it is so easily adaptable to fun flavor combinations.

A few months back, the folks at the Hatch Chile Store reached out to see if I’d be interested in a shipment of hatch chiles. HECK YES! I saw recipes popping up all over the internet containing a chile that I couldn’t find at our local grocery store. So the thought of having it arrive at my doorstep (roasted, peeled, and already frozen) was super exciting.

Cheddar Green Chile Cornbread | Bites of Bri

I knew immediately that I needed to include these awesome chiles in cornbread. PRONTO.

Hatch Chiles are produced only in New Mexico, which can make finding them fresh difficult. If you don’t have time to order them online, or you just need a smaller amount, you can also find them in cans on the Mexican aisle of your grocery store.

The best thing about cornbread is the simplicity. Second to the taste of course.

Preheat the oven to 400 degrees.

Start by combining the cornmeal, all purpose flour, baking powder, baking soda, salt, and sugar in a mixing bowl. Add two eggs and a cup of milk. I used buttermilk but you could also use 2% or whole milk. Add 4 tbsp of melted butter to the mixing bowl.

Cheddar Green Chile Cornbread | Bites of Bri

Grate the cheddar cheese and add it to the bowl.

Cheddar Green Chile Cornbread | Bites of Bri

Remove the stems and seeds from the chiles and give them a rough chop. (Or, simply use chopped canned green chiles). Add the chiles to the mixing bowl.

Cheddar Green Chile Cornbread | Bites of Bri   Cheddar Green Chile Cornbread | Bites of Bri

Use a spatula to combine until smooth.

Cheddar Green Chile Cornbread | Bites of Bri

Grease an 8X8 casserole dish. Pour the mixture into the casserole. Bake for 25-30 minutes until golden.

Cheddar Green Chile Cornbread | Bites of Bri   Cheddar Green Chile Cornbread | Bites of Bri

Serve alongside soup for the ultimate dipper.

Cheddar Green Chile Cornbread | Bites of Bri
Look at those cheesy pockets of goodness. YUM!

Cheddar Green Chile Cornbread | Bites of Bri

Cheddar Green Chile Cornbread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 servings

Cheddar Green Chile Cornbread is a sweet, slightly spicy, cheesy cornbread that makes the perfect accompaniment for soup and chili.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup sugar
  • 1 ¼ cups cheddar, freshly grated
  • ½ cup green chiles, seeded, chopped and roasted
  • 2 eggs
  • 1 cup milk (buttermilk, whole, or 2%)
  • 4 tbsp butter, melted

Instructions

  1. Preheat the oven to 400 degrees.
  2. Start by combining the cornmeal, all purpose flour, baking powder, baking soda, salt, and sugar in a mixing bowl.
  3. Grate the cheddar cheese and add it to the bowl.
  4. Remove the stems and seeds from the chiles and give them a rough chop. (Or, simply use chopped canned green chiles). Add the chiles to the mixing bowl.
  5. Add two eggs and a cup of milk. I used buttermilk but you could also use 2% or whole milk.
  6. Add 4 tbsp of melted butter to the mixing bowl.
  7. Use a spatula to combine until smooth.
  8. Grease an 8X8 casserole dish.
  9. Bake for 25-30 minutes until golden.
  10. Serve alongside soup or any meal.

Notes

You can use either fresh or frozen whole roasted, seeded chiles for this recipe. If you don't have access to those, simply swap canned green chiles found on the Mexican aisle.

http://bitesofbri.com/2014/10/cheddar-green-chile-cornbread/

I was provided product for this post, but as always, all thoughts and opinions are my own.

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Comments

  1. says

    You’ve read my mind! I’ve been craving cornbread after my girlfriend told me about these amazing cornbread appetizers at Cheesecake Factory. No clue what they are but now I want :) Love cornbread in chili… probably my fav. If you’re ever downtown Balto – check out Kona they have chili with these mini cornbreads on the menu. Delicious!

    • Bri says

      I’ve never had those appetizers but they sound amazing! I love cornbread with soup, but I really like it with everything :)

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