Green Chile Cheddar Cheese Cornbread

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Green Chile Cheddar Cheese Cornbread-moist cornbread with green chiles and cheddar cheese. This easy homemade cornbread goes great with a bowl of chili or soup. 

Green Chile Cheddar Cheese Cornbread Recipe

This has been the shortest week and the longest week ever. The week flew by because I was so busy, but at the same time it felt like it was dragging and never going to end because I was so busy. Does that even make sense? Maybe this week was all just a blur for me.

Well, it is Friday and the weekend is finally here. I survived. Sort of. I have barely slept, I have eaten way too many cookies, and I think I only washed my hair once this week. I did shower though so there is that. Oh, and I did make Green Chile Cheddar Cheese Cornbread so there is that too.

Green Chile Cheddar Cheese Cornbread Recipe

Josh knew I had a stressful week so he volunteered to make dinner. He made our favorite chili recipe and when I smelled it simmering away on the stove I got super excited and super hungry.

Green Chile Cheddar Cheese Cornbread Recipe

I put my work away and went into the kitchen to see if Josh needed any help. Since Josh is a super husband and super dad, he already had the chili done and the kitchen was spotless. He was coloring with the boys at the table. What a guy!

I knew my boys would love cornbread with their chili so I decided to bake up a pan of cornbread while they colored. I was going to make my favorite Easy Cornbread recipe, but I decided to jazz it up a little. I added green chiles and cheddar cheese to my favorite recipe and it was so yum! It was the perfect side to our chili dinner. We all enjoyed dunking our cornbread into our big bowls of chili. It was the perfect fall meal.

The next time you make chili or soup, make a pan of easy Green Chile Cheddar Cheese Cornbread to go with! You will be glad you did.

Enjoy your weekend! TGIF!

Green Chile Cheddar Cheese Cornbread Recipe

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Green Chile Cheddar Cheese Cornbread

Cornbread with green chiles and cheddar cheese. This easy cornbread goes great with soup, chili, or any meal.
4.41 from 35 votes



  • Center a rack in the oven and preheat the oven to 400°F. Spray an 8x8 Pyrex baking dish with nonstick cooking spray and set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs. Pour the liquid ingredients over the dry ingredients and stir until combined. The batter will be lumpy. Stir in the corn kernels, green chiles, and cheddar cheese. Pour batter into prepared pan.
  • Bake cornbread for 32-34 minutes, or until the top is golden brown and a toothpick comes out clean after inserted into the center. Let cornbread cool in pan for 15 minutes before cutting. Cut into squares and serve.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This cornbread looks so good! I’ve been stuck these past two weeks in a is summer over/I can’t believe it’s fall mode… And this paired with a bowl of chilli is going to be perfect way to come to terms with the cooler weather this weekend! 😉

  2. This looks amazing! I have been looking for a good recipe to mix up my menu in the bread/rolls department and this looks like a strong contender. Thanks!

  3. Looks Delicious! I’m going to leave out the corn, do you think I need to alter the other ingredients to compensate for this? I’m thinking no, but would like your opinion.

  4. This looks delicious! I make a chili casserole that you pour cornbread batter over before baking. This would be a fun way to change it up. Yum! Thanks so much for sharing =)

  5. This was great! It went perfect with some black bean soup I was already making. Cooked it in a cast iron pan and it came out nice and crisp on top with awesome flavor.

    1. Hi Asa, I always use my iron skillet AND I put some bacon drippings (enough to grease the pan) and put the skillet into the oven while I finish mixing the cornbread…then I take the HOT skillet out of oven, pour the batter right in the screaming hot skillet, and back in the oven…If you like crispy cornbread this is perfect because you have crispy all over! Enjoy

  6. Hi there! I was planning to make your cornbread tonight, however, I can’t see the recipe in the post. Very weird because I made it before and loved it! Any idea what happened?


  7. Recipe should have stated 9×13 pyrex pan.. my 8×8 was too small .. wish i’d seen where someone used her iron skillet.. next time i’ll use mine.. will make it much better..can’t beat an iron skillet for anything..

  8. 5 stars
    This cornbread is fabulous! Made it many times and always use my cast iron skillet for a crispy edge. Thanks for sharing.

  9. 5 stars
    Really enjoyed this! I followed the instructions exactly, but used a fresh, roasted poblano pepper and made half the flour King Arthur white wheat. Great flavor and crumb. Thanks for sharing!

  10. 5 stars
    This is the moist best best tasting cornbread. I loved it and will make it again. We had it with some ribs and beans. It filled up my 9 inch skillet and I cooked for 45 min. It was just done. Thanks for the good recipe!