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Soft and tender on the inside, with a delicious crackly crust on the outside, this Green Chile Cheese Cornbread made in a cast-iron skillet is a family-favorite recipe all year round!
As a Southerner, I was born and raised on Cast-Iron Cornbread. There’s just something special about it. As much as I love a classic cornbread, this version might be my new favorite. Adding creamed corn, cheddar cheese, and green chilies takes this cornbread to the next level!
Cornbread is one of the most versatile side dishes out there. You can serve it with anything from salads to soups and stews and at just about any family dinner. With just 12 ingredients and 10 minutes of preparation, you can serve this delicious, flavorful cornbread from scratch.
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Ingredients For Cornbread With Green Chilies And Cheese
The subtle flavor of the melted cheddar combined with the bright spiciness of the chilies is a match made in heaven. Whether you’re cooking for a weeknight meal, a potluck, or a family cookout, this cornbread recipe is destined to become a family favorite in no time!
- Creamed Corn – either one 8.5 oz can or 1 cup of homemade Creamed Corn
- Yellow or White Cornmeal
- Buttermilk – you can also use whole milk.
- Vegetable Oil
- Cheddar Cheese – sharp or mild cheddar can be used.
- Large Eggs
- Hot Sauce – I use Texas Pete Hot Sauce
- Canned Chopped Green Chilies
- Baking Soda
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Is Green Chile Cornbread Spicy?
Nope, it’s not spicy at all. The green chilies are mild and give the bread a nice depth of flavor. If you are looking to add some heat, you can use hatch green peppers or canned jalapeños.
How To Make Green Chili Cheddar Cornbread
- Heat the oven and prepare the cast-iron skillet.
- In a large mixing bowl, whisk all the ingredients just until blended.
- Melt the butter in the skillet, then pour in the batter.
- Bake until golden brown and crispy around the edges.
- Slice, slather with butter, and then dig in!
People Often Ask…
Grab a toothpick and poke it straight into the middle of the cornbread. If it comes out clean, it’s done baking. If there’s batter or crumbles on it, you should bake for another 5-10 minutes.
If your cornbread falls apart or crumbles when you cut it, it’s probably due to over mixing. Stir the ingredients until they are JUST combined, you don’t want any dry ingredients visible, but you also don’t want to combine the ingredients over.
You can flip the cornbread out of the cast iron and onto a plate, like you would a cake, then slice it. I like serving it sliced in the pan, which also keeps it warm.
What To Serve With Homemade Cornbread
Craving More? Try These Yummy Bread Recipes
- Garlic Parmesan Skillet Rolls
- Buttermilk Cheddar Biscuits
- Creamed Corn Cornbread Muffins
- Quick And Easy Beer Bread
- 1 can (8.25 oz) of creamed corn
- 2 cups yellow or white cornmeal
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 tablespoon hot sauce – I use Texas Pete
- ½ can of chopped green chilies
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon sugar
- 2 tablespoons butter
- Preheat oven to 400 degrees.
- In a large bowl, add all ingredients and mix well.
- Put butter in a 9″ cast iron skillet and place in oven. A 9X9 inch oven proof dish can be used as well.
- When butter is melted, pour in batter and bake for approximately 20 – 25 minutes or until cornbread is brown around edges.
- Remove from oven and serve with additional butter.