I usually find cornbread pretty boring, but of course, I almost never have homemade cornbread or anything other than the plain version. Green chiles seem like such a creative and easy solution. Will need to try your tip!

I just made your Classic Meatloaf and was thrilled at how wonderful it tasted. Cornbread is my most favorite quick bread. Can't wait to bake this up, maybe in my cast iron skillet!

Mmmmm! You know I have to add a little crumbled bacon to it. Cause I need more bacon in my life, apparently.

It looks so moist which is good. I always have hard time to eat corn bread because of its dryness.

Nice, my mom used to make something like this when I was a kid. It's wicked good stuff. Of course, I love cornbread. :)

I've never really thought to actually use fresh chilies in cornbread. I don't know why.. but I guess I've always just used the canned type. My go-to cornbread recipe is from Ina. It's tough to try others when you find one that is so good! Last weekend I made a Pumpkin Cornbread that was quite unique and delicious. I'll have to give the fresh chilies a try!

Wow, that looks amazing. I have to make an egg free version, but the one in Bakin' Without Eggs is really good. I usually add corn to it, but I wonder about the chiles too. Yum.

Growing up in Minnesota, chili was stew with hamburger meat and kidney beans. Chili never referred to a real chili. Thankfully I moved to New York and discovered real chilis. This cornbread looks fantastic.

I have been looking for a good cornbread recipe and this one looks great! Only problem - I am not a fan of chiles. Can I just leave them out and add in a little more corn kernels?

You can try it, let us know how it turns out. ~Elise

I was raised in a French family and this is not something that we ever made. I never tasted it but your looks like I would dig in.

Terrific. I grew up on jalapeno cornbread -- but I always hated the recipes from home that had cans of creamed corn in them. It always tasted ok, but my inner chef (even as a child) had issues. This is great. And the real surprise is that there is no garlic or onions in the recipe. I have a boss who doesn't eat garlic or onions -- but insists that Tex Mex is his favorite food. It's my personal nightmare because his logic is just so illogical. That said, I'm always looking for dishes that might make him happy -- I head up special events at the university where he's president. This might just do the trick!

This sounds like the perfect accompaniment to taco soup. I've never made a homemade cornbread, but living far from a box of Jiffy calls for ingenuity. Thanks for once again, making it a little easier to live far away from the delicious comforts of home!

I'm a sucker for cornbread, but I've never tried a homemade version. This recipe looks incredible. I'm inspired.

I use my a modified version of my grandfather's recipe from what they served on the trains back in the 30s and 40s. I add corn, cheese & chilis but I never thought about sour cream! I like to use half cheddar and half parmesan (or other sharp cheese) because it makes the flavor pop more. But I wonder if the sour cream does the same thing ...

I love cornbread and with the addition of green chiles, I am sure it is extra special.

This recipe looks great. How about canned corn?

Sure, just drain it well first. ~Elise

Cornbread is one of my favorite types of bread to eat with a main course. This looks delicious expecially with the additional flavor added... nice work... love it!

I just made this about a half hour ago. Baked it for 30 minutes. It was brown on top, clean toothpick and sprang back when pressed. Its really gooey. Is it supposed to be? The flavor is good. Does it just need to cool longer?

You should let the cornbread cool almost completely. I'll add that point to the recipe. It should be moist, not gooey. ~Elise

I love green chiles, and I love cornbread! I'm sure they're great together.

Thanks for sharing this, Elise. I was just thinking about making corn bread this weekend!

We often add a little green onion to green chile corn bread.

I like the addition of sour cream. Going to make this today to accompany a big pot of soup.

Mmmm, the scent of baking--- and it warms the kitchen too!
Thanks Elise

I make a very similar green chile cornbread recipe that includes sauteed onions and garlic and bit of cinnamon and nutmeg, to make things a bit more savory - YUM!

This looks really delicious. Have you ever tried making cornbread in a castiron skillet? It adds so much to the flavor and texture of cornbread.

I was just thinking about making cornbread yesterday. It was a cold, rainy day, and I had chili on the stove. This recipe would have been great along with the chili. I also had an abundance of green chiles from the garden this year.

I put green chiles in just about anything - but always cornbread! This recipe looks great! Beautiful photos as well -

Hi Elise,

Your Tex-Mex cornbread looks good. I love hot peppers of any kind. Libby is right making cornbread in a cast iron pan.
I have found memories of the corn bread squares baked in a cast iron pan that my mom made for me as a kid. She also made corn bread stuffing during the holidays.

Wish I had Hatch chiles in my state. They are so much better than the imported ones. I buy Hatch chile powder on the internet or have my daughter ship me the powder or canned when I run out. I gave the owner of the cafe that I frequent a large supply of Hatch chile powder and he got rave reviews for his chile. He is now reluctant to use the commercial blend of chile powder because he feels it hasn't flavor. Pam

And it's good, good, good. DPaul was thrilled. You hit a home run with him! (And me.)

I just made it tonight to serve with 101 Recipes Baby Lima Bean Soup with Chipotles. The cornbread tasted wonderful, was golden brown (I cooked it 10 minutes more than suggested) but it was overly moist, like the other comment stated "gooey". Any suggestions?

I made it again too and it was a little too moist, so I just reduced the milk in the ingredient list by a 1/4 cup, which should help. ~Elise

I could become completely addicted to this. I love cornbread, which here in New England is generally a bit sweet and bland -- but the green chiles will perk it up nicely! Would be great for brunch, with some spicy scrambled eggs.

Looks so good! I just made cornbread a couple days ago to go with some chili I had made for the week...this one looks so appetizing and spicy.

1/3 c. drained canned green chiles, diced
1 pkg. corn bread mix
2 tbsp. melted butter
1 c. cream corn
1 c. grated Cheddar cheese
Prepare the mix to package directions. Stir in corn and butter. Spoon half the batter in a greased 9 x 9 x 2 inch pan.
Top with chiles. Sprinkle half of the cheese over the chiles. Top with remaining batter and then with remaining cheese. Bake according to package directions.
---------------
Jeniferlopaz

Guaranteed ROI

Glad to see you feeling better and finally successful in your quest for the ultimate green chili cornbread. :)

This looks like a great recipe, I'll have to try it. I was glad you mentioned Hatch green chilis, they are my favorite - the New Mexico No. 6 for mild and NuMex Big Jim for medium/hot. Really no comparison to Anaheims.

Pam, I order them fresh from http://www.hatch-chile.com/ (just a week or two left in the season) and I get seeds from http://www.enchantedseeds.com/ (I have no affiliation to these sites besides being a long time satisfied customer.)

Hey, Elise. LOVE your recipes so much!! Is the 1 3/4 cups milk the corrected amount based on the gooey comments? I can't wait to make this and want to be sure it's correct. Just got some fresh hatch chiles from my best friend's trip to NM.

Yes, it's the corrected amount. ~Elise

I love corn. I like the concept of adding actual corn kernels to this cornbread. Most cornbreads don't include the actual corn. Certainly a great recipe with a bit of something different.

I made this last night and my husband loved it. I loved the flavor, and the ease of preparation, but thought the bread itself was too dense. I used the revised milk preparation. Any suggestions, or ideas about what may have gone wrong?

Thanks and I love your site!

I would say if at this point you find the bread too dense, to cut back on the cheese to one cup. I'm also thinking that it may make more sense to beat the butter and sugar first, then add the eggs and sour cream, then alternate the dry ingredients and milk, then mix in the cheese and chile. The first time I made it I just threw everything together and it turned out perfectly, but perhaps I was just lucky! If I do more experiments on this cornbread that improve it, I'll update the recipe. ~Elise

Hi, yes I will try this recipe. When I first saw the picture of the finished product, I knew immediately I would try it. It looks so, so good. I like the Aneheim chilis and so, I will let you know how it goes after I make the dish, yummmm. Linda

I made this cornbread last night with a slow cooker roast and homemade gravy and the bread stole the show!! I mixed the dry ingredients in a bowl first. I used 1 cup Monterey Jack cheese and creamed the butter/sugar first and then added eggs/sour cream and alternated milk/dry ingredients. IT WAS PERFECT! Thanks, Elise!

Thanks for letting me know Kelly. I've revised the recipe as I've been thinking that my "dump everything in all together" approach might be causing some problems, as well as cutting back a bit on the cheese because the extra cheese could be problematic as well. The only thing I may yet still try is to reduce the leavening a bit. I checked with my friend and former pastry chef David and he suggested that for those amounts of dry ingredients to use just 2 teaspoons of baking powder and a 1/4 teaspoon of baking soda. If there is too much leavening, the cornbread may rise and then collapse on itself. So this too I might try. ~Elise

Awesome! I usually just use a box mix and add a bit of finely chopped white onion, diced chiles, a little sift of paprika, a couple tablespoons of honey, and a mound of cheddar cheese. I've never made it from scratch.

My friend and I split four bushels of fresh roasted Hatch chiles this year. We also got a box (I think it was a bushel and a quarter) of chiles they call Brighton "dynamites". They are less meaty than the Hatch chiles, but we renamed them "demons" because they are way hotter than a Hatch hot. My freezer is stocked full of chiles to make new recipes with for another year, so thank you for the recipe. It's going to get made today :)

This looks great and I want to try it but first a few quick questions-how can I roast the peppers w/o a flame? Can I char them in the oven? I'm going to use magerquark in place of the sour cream, but can you suggest a European cheese to replace the cheddar/jack, which I find almost impossible to locate.

You can roast the chile peppers under an oven broiler, or on a grill. No idea about the cheeses. ~Elise

I made it, and people were skeptical at first, but they loved it. Everyone loved the corn bread warmed up a bit, I'm not sure if this was because it was so cold out, but generally I like my cornbread room temperature, but this seemed to be liked better straight from the oven.

I did make a few personal changes to the recipe, but not much and I think that the overall idea of the cornbread was still in my recipe. I was really glad to try this recipe.

Hello again! Just wanted to let you know I tried out your friend David's suggestion on the leavening (1/4 tsp baking soda & 2 tsp baking powder). While it did not affect the taste of the bread in the least (it was still outstanding!), it did make for a somewhat "flatter" bread. I think I liked it best with your original ratios. Maybe somewhere in between might be OK, but "as is" it is awesome!!