Description
This cheesy cornbread is packed with roasted green chiles and melty cheese for a bold, savory twist on a classic. Perfect as a side dish or comfort food snack!
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
½ tsp salt
2 large eggs
1 cup milk (or buttermilk for extra richness)
¼ cup melted butter (or neutral oil)
1 cup shredded cheddar or Monterey Jack cheese
1 (4 oz) can diced roasted green chiles (or 1–2 freshly roasted and chopped)
Optional: ½ tsp cumin or chili powder for added flavor
Optional topping: Extra shredded cheese or sliced jalapeños
Instructions
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and optional spices.
In a separate bowl, whisk together eggs, milk, and melted butter.
Pour wet ingredients into dry and stir until just combined.
Fold in cheese and chopped green chiles.
Pour batter into prepared dish. Top with extra cheese or jalapeños if desired.
Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
Let cool for 10 minutes before slicing. Serve warm!
Notes
Make it spicy: Add fresh jalapeños or hot pepper cheese.
Cheese options: Try pepper jack, queso Oaxaca, or a cheddar blend.
Serving ideas: Delicious with soups, stews, or topped with sour cream and salsa.
Storage: Wrap tightly and refrigerate for up to 4 days. Reheat in the oven or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Mexican-Inspired, Southwestern
