Southwest Green Chile Cornbread

This zesty cornbread recipe is packed with green chiles and pepper jack cheese to spice up a classic recipe (and your life)! Plus, a video! Exciting. 

I was reading through a magazine the other day and saw that they had described a cheesecake as “sassy.”

Which was…confusing. Like, how is the cheesecake sassy? I mean, it’s an object; a thing. It doesn’t have a personality. It’s not like Siri where it can sass back all it wants. It can’t throw shade.

Should I call my Pepper Jack Cheese and Herb Biscuits spirited, since they’re a little spicy and peppery? Or maybe these Classic Lemon Bars should be saucy, since they’re super tangy?

It’s weird, right?? It’s not just me?

I feel like I really strongly dislike human terms being used to describe food.

But, anyway, let’s get back on point and talk about this sass-less, zesty cornbread.

Cornbread is my underrated comfort food, meaning, it’s one of my all-time favorite comfort foods that I tend to forget about.

I’m making it my spring resolution (it’s totally a thing) to make cornbread more often. It might seem anticlimactic, but considering how big a role food plays in my life, it’s pretty significant.

And, this particular cornbread recipe–oh, ohhh, oh. It’s a zesty winner.

Homemade cornbread is actually super easy to make!

Don’t get me wrong, I’m definitely a fan of the boxed stuff. Jiffy makes a good corn muffin (especially when a little honey and butter is slathered all over it), and it definitely works in a jiff.

However, if you’ve got the cornmeal and a few extra minutes to spare, this homemade cornbread recipe is totally worth it! While it might not be as simple as opening a box, it is still really simple.

Southwest Green Chile Cornbread

Prep: 10 minutes mins

Cook: 35 minutes mins

This zesty cornbread recipe is packed with green chiles and pepper jack cheese to spice up a classic recipe (and your life)!

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Ingredients

 

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Cornbread

• ▢ 1 1/4 cups all purpose flour
• ▢ 1 1/2 cups cornmeal
• ▢ 2 Tbsp granulated sugar
• ▢ 1/2 tsp baking soda
• ▢ 1 Tbsp baking powder
• ▢ 3 eggs
• ▢ 1 1/4 cup buttermilk
• ▢ 2 Tbsp honey
• ▢ 1/2 cup roasted corn (fresh or frozen)
• ▢ 1 4 oz can diced green chiles
• ▢ 1/2 cup pepper jack cheese (shredded)
• ▢ 5 Tbsp melted butter

Instructions

 

• Preheat oven to 350 and grease a 9x9 or 8x8 pan. Set aside.
• In a large bowl, mix together flour, cornmeal, sugar, baking soda, and baking powder.
• Make a well in the center of the ingredients and pour in the buttermilk. Stir.
• Add in eggs, and stir until combined.
• Add in honey, roasted corn, diced green chiles, pepper jack cheese, and melted butter. Stir until combined.
• Pour batter into prepared baking dish, evenly spreading the batter to the edges of the pan.
• Bake for 35 minutes, or until a cake tester comes out clean.
• Serve with butter, honey, or eat it plain!
• Enjoy!

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Bread

Make sure to tag me on Instagram and leave a rating below and let me know how it turned out!

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