Buttermilk Green Chile Cornbread is always a huge hit because of its tender texture! It's slightly sweet, slightly smoky, and 100% delicious!
This cornbread is sure to take center stage whenever it's placed on the table. You'd better make a double batch, because they're going to want you to share. *wink*
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- How long will the buttermilk green chile cornbread take to make from start to dinner?
- How many servings does this recipe make?
- Can white cornmeal be substituted for the yellow cornmeal in this recipe?
- What is the difference between yellow and white cornmeal?
- Can corn kernels be added to this cornbread?
- Additional Mexican cheeses to try in this recipe:
- No buttermilk on hand? No problem!!
- Need more heat?
- Learn more about using and preparing fresh chiles:
- Want more side dish recipes?
- Additional recipe using buttermilk or buttermilk alternative:
- Printable Recipe Card
- Buttermilk Green Chile Cornbread
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- all-purpose flour
- cornmeal (I used a medium grind yellow)
- baking powder
- brown sugar
- roasted cumin
- garlic powder
- kosher salt
- black pepper
- buttermilk (or buttermilk alternative)
- eggs
- butter
- fire-roasted chiles
- shredded sharp cheddar cheese
Kitchen tools and equipment needed:
- large mixing bowl
- whisk
- wooden spoon
- spatula
- measuring cups and spoons
- cheese grater (optional)
- can opener (optional)
- kitchen timer
- 9 x 9 baking dish
- cooking spray
- cooling rack
- a cake tester or toothpick
How long will the buttermilk green chile cornbread take to make from start to dinner?
Approximately 30-40 minutes.
It really depends on how long you will allow it to cool down before you dig in! 😉
How many servings does this recipe make?
I cut my green chile cheese cornbread into nine squares. So nine servings.
However, you're free to cut your cornbread into whatever size slices you like.
Just be aware that calorie count will be different from what's shown in the recipe card if you cut larger or smaller slices.
Can white cornmeal be substituted for the yellow cornmeal in this recipe?
Yes.
What is the difference between yellow and white cornmeal?
Pretty much just the color, but white cornmeal does have a slightly finer texture than yellow cornmeal, making for a slightly lighter and less chewy texture for the end result.
Can corn kernels be added to this cornbread?
Sure thing.
I've added frozen corn kernels before (thaw them first) to the batter, but you can also used canned corn kernels, or roasted corn kernels cut off the cob.
Just make sure if you're using canned or frozen that they're drained and dried before adding them to the batter.
Additional Mexican cheeses to try in this recipe:
If you'd like to experiment with the cheese in this recipe and swap them out for the cheddar cheese that is written in the recipe, I have a few suggestions you may want to try:
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- Pepper Jack Cheese
- Monterey Jack Cheese
- Shredded Mexican Cheese Blend
- Queso Fresco
- Cotija
- Queso Blanco
- Queso Oaxaca
- Queso Panela
To learn more about some of the above-listed Mexican cheeses, check out this article by The Kitchn that I'm sure you'll find interesting.
No buttermilk on hand? No problem!!
I stopped buying buttermilk for recipes a long time ago.
Now I like to use this easy buttermilk alternative (shown below because I find it's way more convenient, and because I always have apple cider (or lemons), and milk on hand, and I'll bet you do too.
Need more heat?
I'm here for you.
Feel free to add fresh chopped chiles of your favorite variety (seeded or unseeded) to the batter of this cornbread bread before baking if desired.
Learn more about using and preparing fresh chiles:
Thanks, Bridget and America's Test Kitchen!! You're always helpful, and always super informative!
Want more side dish recipes?
- Best of the Best BBQ Side Dishes (not shown)
With the help of this BBQ side dish recipes roundup, your BBQ menu will keep your family and friends very full, and extremely happy!
Additional recipe using buttermilk or buttermilk alternative:
*Buttermilk Blueberry Banana Muffins (shown below)
Skip the box mix and make them fresh! These are the best Blueberry Banana Muffins, and they are 100% worth the extra 5 minutes they’ll take to make!
*Cream Cheese Biscuits with Strawberry Butter (not shown)
Cream Cheese Biscuits with Strawberry Butter are as light as air! They’re the perfect biscuits that will make any weekend breakfast just a little more special.
*Italian Herb and Parmesan Quick Bread
This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required. It’s fast, easy, and super delicious!
*Homemade Fried Tilapia (not shown)
Hungry for a Friday night fish fry but don’t want to pay restaurant prices? My homemade fried tilapia recipe is crispy, crunchy, and utterly delicious.
*Buttermilk Green Chile Cornbread (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Buttermilk Green Chile Cornbread
Equipment
- kitchen scale optional
- box grater optional for grating cheese
Ingredients
- 1¼ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 3 tablespoons packed brown sugar
- 1 teaspoon ground roasted cumin
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 cup buttermilk or buttermilk alternative
- 2 large eggs
- ¼ cup butter melted
- 1 can (4 ounces) fire-roasted chiles
- 1 cup shredded sharp cheddar cheese
Instructions
- -Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
- -In a large bowl, whisk together the flour, cornmeal, baking powder, brown sugar, cumin, garlic powder, and salt.
- -In a small bowl, whisk together the buttermilk, eggs, melted butter, and the fire-roasted chiles.
- -Stir the wet ingredients into the dry ingredients until just combined. Stir in the cheddar cheese.
- -Spray a 9x9 inch baking pan with cooking spray. Pour the batter into the prepared pan.
- -Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- -Cool for 5-10 minutes and then cut into squares and serve.
Notes
Nutrition
I sincerely hope you'll enjoy today's buttermilk cornbread with green chile recipe as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Anna Wilson says
I’ve read a few posts here and I can actually relate. I am in love with Marie Callender's cornbread.
They are simple to make and super yummy, especially with honey butter. I've been a fan of MC's
ever since I was a little girl, and have fond memories of eating it with my family back in San Jose, CA. Check out their website http://www.mccornbread.com to order your cornbread mix.
They also stock a variety of gourmet products I'm sure you will enjoy.
Jane Craske says
This looks like the perfect cornbread-yum.
Renee Goerger says
Thank you for taking the time to comment, Jane! It really is a yummy cornbread. I hope you try it sometime!
Renee