Green Chile Cornbread

I have spent the last few weekends surrounded by plants and flowers, and it’s got me feeling envious!  I have never been much of a gardener, preferring to leave that to my mom and sister; however, I have found myself wanting a garden of my own.  Living in an apartment like I do, a garden is not an option at this time.  But I was able to put together a little planter of succulents that I can keep at home (it just has to be out of Richmond’s reach).

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This little planter will have to be enough for me for now, one day I’ll get to satisfy my newly discovered desire for a garden.

In the kitchen world, there is a different thing I’ve been wanting for a while – cornbread.  Today that craving was going to be filled, and I wasn’t going to make a run of the mill, plain cornbread.  I decided to pump mine up with cheese, sweet corn kernels, and green chiles.

I’ll admit to using a cornbread mix, it’s just so simple!  I did have to think on my feet a bit since I am completely out of milk at this point in time.  To solve that problem, I simply substituted an equal amount of Greek yogurt in place of the milk.

Green Chile Cornbread

I cooked the cornbread in a cast iron skillet because I love the way it gives the bottom a beautiful golden brown crust.  The corn kernels boost the sweet corn flavor, and the green chiles add a nice tang to the finished cornbread.

Green Chile Cornbread

You can’t have everything you want in life; but you can have wonderful cornbread if you follow this recipe!

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Green Chile Cornbread
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Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Green Chile Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 8.5oz box Jiffy corn muffin mix
  • 1 egg lightly beaten
  • 1/3 cup Greek yogurt can also use milk
  • 1.5 cups whole kernel corn
  • 4 oz can diced green chiles drained
  • 1/2 cup shredded cheddar cheese
Servings: people
Units:
Instructions
  1. Preheat oven to 400F. If using a cast iron skillet, put 1 tbsp butter in a 9in skillet and place in oven while it preheats. If not using cast iron, grease an 8in square pan (do not preheat in oven).
  2. Place all ingredients in a large bowl, stir until just combined. Batter will be slightly lumpy.
  3. Pour mixture into greased skillet/pan, and bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  4. Cool slightly, and serve.
Recipe Notes

**Cardinal Rule**  Add cooked bacon or diced Spanish chorizo for an even bigger flavor boost.

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1 thought on “Green Chile Cornbread”

  • I knew my boys would love cornbread with their chili so I decided to bake up a pan of cornbread while they colored. I was going to make my favorite Easy Cornbread recipe, but I decided to jazz it up a little. I added green chiles and cheddar cheese to my favorite recipe and it was so yum! It was the perfect side to our chili dinner. We all enjoyed dunking our cornbread into our big bowls of chili. It was the perfect fall meal. The next time you make chili or soup, make a pan of easy Green Chile Cheddar Cheese Cornbread to go with! You will be glad you did.

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