Super Moist Green Chile and Cheese Cornbread

Up until recently I’ve kind of had a love-hate relationship with Cornbread.

I love the flavor. All that yummy corn goodness – especially dripping with butter and served with a hot soup or chili.
But sometimes it can be kind of dry and make you wish you had a big glass of milk on the side.

Well if you’ve had similar problems I have a treat for you today!! I have my new all-time favorite Cornbread recipe to share with you today!

Super Moist Green Chile and Cheese Cornbread

When we were growing up and we’d go stay with my grandparents, my grandma would make cornbread often. And at night as his “bedtime snack” my papa would pour a big ole glass of milk and stick a piece of cornbread in it. Then he’d eat it up with a spoon. I always thought that was kind of odd. Is that a southern thing?
I’m not sure but I think my grandma’s cornbread must have been on the dry side.

That is sooo not the case with this recipe! I might even venture to say it’s so moist (that is such a weird word) that you may not even need butter.
I take that back. Slather it in butter. It’s even better.

So this is a Green Chili and Cheese Cornbread – but you could easily take this recipe and change it up – leave out the chili and cheese and add in a can of corn. Or maybe spice it up with some cayenne!
It makes such a great base. And it’s perfect with Chili or any other soup – which is pretty much all I want to eat this time of year.

Yummy Cornbread Recipe

Here’s the recipe in an easy to print out format.

Green Chili & Cheese Cornbread

Serves 9
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Meal type Bread
Website Adapted from


  • 1 1/2 cup Flour
  • 1/2 cup Sugar
  • 1/2 cup Yellow Cornmeal
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/4 cup Buttermilk
  • 2 Large Eggs (slightly beaten)
  • 1/3 cup olive oil
  • 4 tablespoons melted butter
  • 1 can Chopped Green Chilies (4 oz)
  • 1 cup Cheddar Cheese (grated)


Preheat oven to 350 degrees.
Butter an 8 x 8 square baking dish (Optional - you could also use an 8" iron skillet)
In a large bowl, mix together the flour with the sugar, cornmeal, baking powder and the salt.
In a second bowl, mix together the buttermilk, eggs, oil and melted butter.
Add the wet ingredients to the dry and stir until just combined.
Mix in gently the green chilies and the cheese.
Transfer to baking dish.
Bake for 35 minutes or until a tester inserted into the cornbread comes out clean.

I hope you’ll love it!

Linking up at Sunday Scoop, Today’s Creative Blog, Met Monday, Tutorials & Tips Tuesday, Shabby Creek Cottage, My Repurposed Life, 504 Main, and the other fabulous parties on the party page – make sure you check them out!


  • Reply January 30, 2013

    Kerry @ Made For Real

    Wow, Bev, these look sooooo good!

  • Mmmm, we LOVE cornbread in our house (the more butter the better!). I think this would be a huge hit with the hubs!

  • Reply January 30, 2013


    My family LOVES cornbread!! I have never tried to make it from scratch, but I’m willing to try your recipe. It looks amazing!!

  • Reply January 30, 2013

    Regena Fickes

    This is stupendous! Am making this tomorrow night. On the cornbread and milk….may be just a southern thing. My Pa did this most every night and when money was short, I have eaten this myself.

  • Reply January 30, 2013

    Niki Blake

    Just had to leave a comment….I liv ein TExas but I am from TN and my grandpa was raised in rural MS and he ate cornbread like this most every night! He loved it… yes…..a southern thing. i don’t think it had a thing to do with dry bread b/c my grandmas cornbread was delicious!

  • Reply January 31, 2013


    Um, I just drooled on my keyboard!

  • I’ve been looking for a great cornbread recipe to go with my chicken chili! I think you just provided it for me! Life to the full, Melissa

  • Reply April 27, 2014

    Shannon Briggs

    I made this last week as I had a lot of green chilis. My husband is a tried-and-true cornbread eater – the kind that is dry and tasteless. I made him try it and he said, “that’s the best thing you have ever made!” It really is the best cornbread I have ever made. Thanks so much for sharing.

    • April 28, 2014


      I am so glad you like it Shannon!! It is definitely one of our favorite recipes! :)

  • Reply July 3, 2014

    Mickie O

    Can the recipe be doubled?

  • Reply November 16, 2014


    Are you sure it is 1 tablespoon of baking powder?? I made this today and you could taste the baking powder.

  • Reply February 14, 2015


    I made this with Pamelas Gluten Free Baking and Pancake Mix instead of flour (celiac). I substituted pepper jack cheese and milk with vinegar instead of buttermilk and they turned out amazing. You’d never know this was gluten free. Thanks!

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