If you’re a cornbread lover like I am, you probably make it year ’round. In the warm weather months, I like having cornbread with a nice big salad; in the cool months, I love it with chili or soup. And cornbread is always a great item for breakfast, right? I like making different variations of cornbread, and this time I made it with green chiles and cheddar cheese—and it was every bit as good as I thought it would be! 🙂
This Green Chile and Cheddar Cornbread has some sour cream in it, which makes it moist, and the kernels of corn, diced bits of green chiles, and cheddar cheese give it a wonderful savory flavor. The recipe also uses a cornbread mix, so it’s easy to make, too! Enjoy it as part of your breakfast, lunch, or dinner—or even as a savory snack! 🙂
Green Chile and Cheddar Cornbread
GREEN CHILE AND CHEDDAR CORNBREAD by NancyC
Makes a 9 x 9 ” pan
1 (8.5-ounce) box cornbread/corn muffin mix (I used Jiffy)
1 teaspoon baking powder
2 large eggs
1/4 cup butter, melted
1 cup sour cream (or substitute plain Greek yogurt)
1 (8.75-ounce) can corn, drained
1 (4-ounce) can diced green chiles, drained
1 cup shredded sharp Cheddar cheese
Optional: 1/2 cup sharp Cheddar cheese, for sprinkling on top
Preheat oven to 350˚F. Grease or spray a 9 x 9″ baking pan; set aside.
In a large bowl, add cornbread/muffin mix, baking powder, eggs, and butter, mixing well. Add in the sour cream, mixing until blended, then fold in the corn and green chiles. Last, fold in the Cheddar cheese and mix until evenly incorporated in batter.
Pour or spoon batter into your prepared 9 x 9″ pan and bake at 350˚F for 30 to 33 minutes or until toothpick inserted in center comes out clean. Remove from oven and, if desired, sprinkle with 1/2 cup Cheddar cheese (if adding cheese on top, return to oven for 1 minute to melt the cheese). Let cool for about 5 minutes, then serve warm or cool completely.
Recipe from NancyC | nancy-c.com
Are you a cornbread lover too? What’s your favorite way to make it? And what do you like to serve it with?
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NancyC 
This looks beautifully moist! I can eat cornbread all year as well!
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I love corn in corn bread. Great recipe!!!
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Thank you, Mimi! 🙂 I like having corn in the cornbread too! 🙂
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The hubby and I are cornbread lovers! We make it more during the cooler months but I think it’s great all year round! Does the green Chile make it a tad spicy? My son isn’t quite up to par with slickness that is why I am asking. If it is, what would you substitute in its place?
Maureen | http://www.littlemisscasual.com
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If you use mild green chiles, it’s hardly spicy at all! If you’d rather try using something else, you could use some finely sliced green onion!
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I can’t wait to try your recipe, Nancy. Pinning!
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Thanks for pinning it, Donna! Hope you enjoy the cornbread! 🙂
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This looks delicious, Nancy. I love all kinds of cornbread, and this one looks great. I’ll be featuring it tomorrow at TFT. 🙂
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Thanks so much, Pam! I’ll be there tomorrow! 🙂
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