Cheddar and Green Chili Cornbread

Happy new year!!!

I’m here to share an amazing cornbread recipe with you today. It would go great with chili, but most recently we had it with Hoppin John to bring in the new year with those lucky black eyed peas.

If you normally make the cornbread from the box, stop it. Don’t get me wrong, cornbread from a box mix is fine, but it’s a new year… we can do better! Cornbread from scratch is not difficult at all. Give it a try, I promise you will not be sorry.

My Man has wicked heartburn and wasn’t too excited about the green chilies, but when he ate it he said that they didn’t bother him. My brother adds jalapeños to his so, if you like spice you can substitute those for the chilies.

My preferred way of making this is by using my good old cast iron skillet. If you don’t have one you can make this in a 8×8 pan, just know that the cooking time may need to be adjusted slightly.

I like to slather mine with butter, and highly recommend it. The texture of this cornbread is amazing as is, but there’s just something about that butter flavor throughout that takes this to a whole new level of deliciousness.

Ready to give it a try??

Here’s what you’ll need:

3 TBSP butter

2 cups self rising yellow cornmeal

1/2 cup flour

2 TBSP sugar

1 1/2 tsp garlic powder

Salt to taste

1 1/2 cups buttermilk

8 oz cream corn

1 large egg (beaten)

4 oz green chilies

2 cups cheddar cheese (shredded)

1 small onion (finely diced)

Ok. Let’s do this!

Preheat oven to 425°

Add the butter to your 10 inch cast iron skillet and place it on the oven to melt while it preheats.

In a medium sized bowl, sift together your cornmeal, flour, sugar, salt and garlic powder.

In a separate bowl, whisk together your buttermilk, cream corn and egg.

Add your wet ingredients to the dry ingredients. Mix until just fully moistened.

Stir in your green chilies (or jalapeños), onion and about 1 to 1 1/2 cups of the cheddar cheese. Mix well.

Remove your skillet from the oven and swirl the butter around, covering the bottom and sides.

Pour the batter into the skillet, topping with remaining cheese.

Place in oven to bake for 30 minutes, or until a toothpick inserted in the middle comes out clean, or with a few moist crumbs.

Slice and serve warm! (With butter! 😉)

I hope you enjoy this recipe as much as we do! Let me know if you change it up, because I love trying new things!

You can follow me on Facebook @thiscountrygirlslife, on Instagram @thiscountrygrl and on Pinterest @This Country Girl’s Life.

Thanks for stopping by!

Print Recipe

Cheddar and Green Chili Cornbread

Delicious southern style cornbread made from scratch.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Bread

Cuisine: American

Keyword: bread, cheddar, cheese, cornbread,, green chilies, side dish

Servings: 8 Pieces

Author: Country Girl

Equipment

• 10 inch cast iron skillet, mixing bowls

Ingredients

• 3 TBSP butter
• 2 cups self rising yellow cornmeal
• 1/2 cup flour
• 2 TBSP sugar
• 1 1/2 tsp garlic powder
• Salt to taste
• 1 1/2 cups buttermilk
• 8 oz cream corn
• 1 large egg beaten
• 4 oz green chilies
• 2 cups cheddar cheese shredded
• 1 small onion (finely diced)

Instructions

• Preheat oven to 425°
• Add the butter to your 10 inch cast iron skillet and place it on the oven to melt while it preheats.
• In a medium sized bowl, sift together your cornmeal, flour, sugar, salt and garlic powder.
• In a separate bowl, whisk together your buttermilk, cream corn and egg.
• Add your wet ingredients to the dry ingredients. Mix until just fully moistened.
• Stir in your green chilies (or jalapeños), onion and about 1 to 1 1/2 cups of the cheddar cheese. Mix well.
• Remove your skillet from the oven and swirl the butter around, covering the bottom and sides.
• Pour the batter into the skillet, topping with remaining cheese.
• Place in oven to bake for 30 minutes, or until a toothpick inserted in the middle comes out clean, or with a few moist crumbs.
• Slice and serve warm

Notes

If you don’t have a cast iron skillet you can use an 8×8 pan. Cooking time may need to be adjusted.
Serving suggesting: serve warm with butter.