Spice up traditional southern cornbread by adding green chiles! The sweetness and heat make the perfect flavor combination. Make cornbread using a muffin or a brownie tin. Making your cornbread in a brownie pan makes it the perfect packing size for your next picnic!
For most of my life, I had cornbread out of the box. While I liked Jiffy cornbread, I had no idea what I was missing until a Southern friend introduced me to the real thing. From then on, homemade cornbread has been my picnic go-to.
I differ from the southern style in two ways. First, I add hatch green chiles. I love the southwestern touch and the pick-me-up. Secondly, I make cornbread in a brownie pan. I know it might seem odd at first, but it works well. The brownie pan makes perfect individual sizes and packs neatly in a ziplock.
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Green Chiles
Most grocery stores carry New Mexico hatch chiles in the isles or frozen section. I find that canned green chiles are the best for making cornbread. Here is what to look for when buying green chilies:
- Fire-roasted: Brings out the most amazing flavor.
- Peeled and diced: Save a lot of work and are easy to find.
- Canned: Simple and easy.
Corn Bread Ingredients
You probably already have the ingredients to make green chile cornbread in your home. Here is a list of what you will need.
- DRY INGREDIENTS
- 1 & ¼ cup cornmeal
- 1 & ¼ cup flour
- 1 & ½ teaspoons salt
- 1 teaspoon of baking soda
- 1 tablespoon of baking powder
- WET INGREDIENTS
- ½ cup butter
- ¼ cup sugar
- ½ cup sour cream
- 2 large eggs
- 1 & ¼ cup milk
- INCLUSIONS
- 2 cups corn
- 2 cups green chiles
- 1 cup cheese (Optional)
Honey Butter Ingredients
This is so easy you will want to make it all the time. Using an electric mixer, whip two parts butter to one part honey together until the butter becomes light and fluffy. It is that easy. (I also added a dash of salt because I use unsalted butter).
- ½ cup of room temperature butter (one stick)
- ¼ cup honey
- Dash of salt
Selecting a Baking Dish
One of the nice things about cornbread is its versatility to bake. I tried baking this cornbread in two ways; in a casserole dish and in a brownie squares pan.
While I liked both the baking dishes, I preferred the brownie squares pan. The cornbread cooked faster, the shapes were even, and individual portions held their shape better.
If you do not have a brownie squares pan, I suggest using a muffin tin, a cast iron pan, or a casserole dish. Even though the casserole dish is messy, it is still delicious!
Storing
Countertop Instructions: Allow to fully cool and then place in an airtight container or ziplock bag for up to three days.
Refrigerate Instructions: Place in an airtight container and store in the refrigerator for up to seven days.
Freezing Instructions: Place in an airtight container and store in the freezer for up to three months.
Recipe
Green Chile Cornbread with Whipped Honey Butter
Equipment
- Two mixing bowls
- Hand Mixer
- Brownie square pan or 12 count muffin pan
- Whisk
- Spatula
Ingredients
- 1.25 cup cornmeal
- 1.25 cup flour
- 1.5 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup butter, divided, room temperature ½ cup is for the cornbread and ½ cup is for the whipped honey butter
- .5 cup sour cream
- 2 large eggs
- .25 cup sugar
- 1.25 cup milk
- 2 cups green chilies - peeled, diced, and patted dried recommended fire-roasted
- 2 cups corn, defrosted
- 1 cup cheddar cheese (optional)
- .25 cup honey
Instructions
Green Chile Cornbread
- Prep: Preheat oven to 400 degrees. Grease baking dish. Measure out all ingredients. Rise and pat dry green chilies (You want to remove as much excess water as possible).
- Mix Dry Ingredients: In a large bowl whisk together cornmeal, flour, salt, baking powder, and baking soda.1.25 cup cornmeal, 1.25 cup flour, 1.5 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon baking powder
- Mix Wet Ingredients: In a separate bowl, using a hand mixer, beat together the butter (room temperature) and sugar until fully combined. Add the sour cream and eggs into the butter-sugar mixture. Beat until smooth, about two minutes..5 cup sour cream, 2 large eggs, .25 cup sugar, 1 cup butter, divided, room temperature
- Combine Wet and Dry Ingredients: Using a spatula, combine the milk and wet ingredients into the dry ingredients, a â…“ at a time, alternating the milk and butter mixture.1.25 cup milk
- Add in the Inclusions: Mix in the green chilies, corn, and cheddar cheese (optional) into the batter.2 cups green chilies - peeled, diced, and patted dried, 2 cups corn, defrosted
- Bake: Pour the batter into your baking dish. Bake at 400°F until the top is browned. Note: the baking time can vary depending on the dish you use. A casserole dish will take about 35 minutes to bake. Brownie square pans will take about 18 minutes.
Whipped Honey Butter
- Using a hand mixer with the whip attachment, whip together ½ cup of butter, ¼ cup of honey, and a dash of salt until fluffy (about three minutes).1 cup butter, divided, room temperature, .25 cup honey
Notes
- Always keep an eye on your cornbread while it is baking. Â The color will tell you when it is complete. Â
- The type of baking dish used will impact the baking time. Â For example:
- When I made cornbread in a casserole dish, the baking time was 35 minutes.Â
- When I made cornbread in a brownie pan the baking time was 17 minutes.Â
- I have not tried, but I would suspect that muffins would take about 15 - 18 minutes.Â
Michelle | Taste As You Go
I love to serve these with my three-bean chili. Especially when I'm looking to kick things up a bit!