Chile Cheddar Cornbread Recipe

Chile Cheddar Cornbread Recipe

How To Make Chile Cheddar Cornbread

Perfectly paired with a bowl of soup, our cheddar cornbread flavored with fresh corn and mild chiles are easy to make and are baked fluffy and light.

Preparation: 10 minutes
Total: 10 minutes



  • 1cupflour
  • 1cupcornmeal
  • ¼cupsugar
  • 1tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • 1fresh corn on the cob,kernels removed with a knife, or 1 cup frozen corn, defrosted
  • 2eggs
  • cupbutter,melted, plus and additional 1 tbsp for greasing the pan
  • 1cupbuttermilk
  • mild green chiles,(1 can) drained
  • ¼cupred pepper,diced
  • 1cupcheddar cheese,sharp


  1. Preheat the oven to 375 degrees F.

  2. In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the egg, buttermilk, and melted butter.

  4. Add 1 tablespoon of butter to a 10-inch cast-iron skillet and place in the oven.

  5. Meanwhile, pour the buttermilk mixture into the cornmeal and stir just until most of the mix is moist. Add in the chiles, fresh corn, peppers, and ½ cup of cheese.

  6. Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.

  7. Bake for 25 to 30 minutes or until a toothpick comes out clean.

Recipe Notes

If you do not have a 10-inch skillet, grease an 8×8-inch pan well. Bake at 375 degrees F for 30 to 40 minutes or until a toothpick comes out clean.


  • Calories: 263.04kcal
  • Fat: 12.18g
  • Saturated Fat: 6.93g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 3.20g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 30.67g
  • Fiber: 1.23g
  • Sugar: 7.32g
  • Protein: 7.91g
  • Cholesterol: 62.70mg
  • Sodium: 246.92mg
  • Calcium: 160.89mg
  • Potassium: 131.90mg
  • Iron: 1.14mg
  • Vitamin A: 112.16µg
  • Vitamin C: 5.70mg
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