Cheesy Green Chile Cornbread

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 15 min
  • Yield: One 9-by-9 inch cornbread (12 servings)
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Ingredients

Nonstick cooking spray

1/2 cup unsalted butter, melted

1/3 cup sugar

2 tablespoons honey

2 large eggs, at room temperature

2 cups all-purpose flour

1 3/4 cups fine yellow cornmeal

1 tablespoon baking powder

3/4 teaspoon fine sea salt

1/2 cup whole milk, at room temperature

1/3 cup sour cream or Greek yogurt, at room temperature

1 1/3 cup shredded cheddar cheese

One 4-ounce can chopped green chiles, drained

1 cup corn kernels (drained, if canned; thawed, if frozen)

Directions

  1. Preheat the oven to 375 degrees F. Lightly grease a 9-by-9-inch baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk the butter, sugar and honey to combine. Add the eggs one at a time and whisk well to combine.
  3. In another medium bowl, whisk the flour, cornmeal, baking powder and salt together to combine. Add half of the flour mixture to the wet ingredients and stir with a rubber spatula until fully incorporated. Add the milk and sour cream and stir until the mixture is evenly combined.
  4. Add the remaining flour mixture and stir until incorporated. Fold in 1 cup of the cheese, the chiles and corn, stirring just until the batter is uniformly combined.
  5. Pour the batter into the prepared pan and spread into an even layer. Sprinkle the remaining cheese over the surface. Bake until a toothpick inserted into the center comes out clean, 20 to 24 minutes.
  6. Let the cornbread cool at least 15 minutes in the pan and serve warm, or cool fully before serving.