Buttermilk Green Chile Cornbread is always a huge hit because of its tender texture! It’s slightly sweet, slightly smoky, and 100% delicious!
I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making this Mexican cornbread is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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:
- 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 different texture in 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:
- 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 (shown below and in the featured video)
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!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s savory buttermilk quick bread for green chili cornbread.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Buttermilk Green Chile Cornbread
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
- -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 9×9 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.
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.
Anna Wilson
Friday 9th of May 2014
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 www.mccornbread.com to order your cornbread mix. They also stock a variety of gourmet products I'm sure you will enjoy.
Jane Craske
Thursday 20th of March 2014
This looks like the perfect cornbread-yum.
Renee Goerger
Friday 21st of March 2014
Thank you for taking the time to comment, Jane! It really is a yummy cornbread. I hope you try it sometime!Renee