Green Chile Cornbread with Whipped Honey Butter

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!

Several green chile cornbread squares.

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 for a picnic or potluck.

Ingredients

Ingredients used in making the recipe.
  • All-Purpose Flour: Flour provides structure, ensuring the bread holds together.
  • Baking Powder & Baking Soda: These leavening agents are essential for a light and fluffy texture, preventing the cornbread from being too dense.
  • Butter: Used in cornbread and honey butter, it adds richness and moisture to the bread and, when whipped with honey, creates a fluffy butter that melts perfectly into the cornbread!
  • Cheddar Cheese: Though optional, cheese adds a savory depth.
  • Corn: It introduces little bursts of sweet, juicy kernels, enhancing the overall bread.
  • Cornmeal: is the backbone of this recipe, giving it a classic, grainy texture and a sweet, corny flavor.
  • Eggs: Eggs bind the ingredients and contribute to the bread’s structure and richness.
  • Green Chilies: The star flavor enhancer, green chilies offer a mild heat and a smoky flavor.
  • Honey: The butter contains honey, adding a richer flavor.
  • Milk: It helps to combine all the dry ingredients while adding moisture.
  • Salt: A pinch of salt enhances all the other flavors and balances the sweetness.
  • Sour Cream: Add moisture to the recipe.
  • Sugar: A touch of sugar balances the heat from the chilies and complements the corn’s natural sweetness.
Cornbread square.

Additions and Substitutions

  1. Gluten-Free Flour for All-Purpose Flour: For those with gluten sensitivities, a gluten-free flour blend can replace all-purpose flour without compromising the texture. While I have not tested it, I think oat flour would taste great with cornbread!
  2. Jalapeños for Green Chilies: Add diced jalapenos if you prefer a spicier kick.
  3. Vegan Butter and Almond Milk for Butter and Milk: For a dairy-free version, vegan butter can be used both in the cornbread and for the whipped honey butter. Almond milk is a great substitute.

Selecting a Baking Dish

Muffin Square Pan filled with individual cornbreads.

One of the nice things about cornbread is its versatility in baking. I tried baking this cornbread in two ways: in a casserole dish and 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 they were perfect for taking to a picnic, barbecue, or potluck. They also have perfect edges in every bite!

If you do not have a brownie squares pan, I suggest using a muffin tin, a cast iron pan, or a casserole dish. I have included the time needed to cook this recipe in a casserole dish, brownie squares pan, standard muffin tins, and cast iron skillet in the recipe below.

Several green chile cornbread squares.

Green Chile Cornbread with Whipped Honey Butter

This green chile cornbread recipe builds upon classic cornbread by adding a southwest flair. Topped with honey and butter, this cornbread is out of this world!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Bread
Cuisine: American, Soul Food, Southwest
Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes

Equipment

  • Two mixing bowls
  • Hand Mixer
  • Brownie square pan or 12 count muffin pan
  • whisk
  • Spatula

Ingredients

  • 1.25 cups Cornmeal
  • 1.25 cups All-Purpose Flour
  • 1.5 teaspoons Salt divided
  • 1 teaspoon Baking Soda
  • 1 tablespoon Baking Powder
  • 1 cup Butter divided (room temperature; 1/2 cup for cornbread, 1/2 cup for honey butter)
  • 0.5 cup Sour Cream
  • 2 Large Eggs
  • 0.25 cup Sugar
  • 1.25 cups Milk
  • 2 cups Green Chilies peeled, diced, dried (fire-roasted recommended)
  • 2 cups Corn defrosted
  • 1 cup Cheddar Cheese optional
  • 0.25 cup Honey

Instructions

  • Preparation: Preheat oven to 400°F (200°C). Grease a baking dish.
  • Dry Ingredients: In a large bowl, whisk 1.25 cups cornmeal, 1.25 cups flour, 1 tsp salt, 1 tbsp baking powder, and 1 tsp baking soda.
  • Wet Ingredients: Cream 1/2 cup butter and 1/4 cup sugar. Blend in 1/2 cup sour cream and 2 eggs until smooth.
  • Combine: Mix dry and wet ingredients, alternating with 1.25 cups milk. Stir just until combined.
  • Add Includsions: Fold in 2 cups green chilies, 2 cups corn, and 1 cup cheddar cheese (optional).
  • Bake: Pour batter into dish, bake until golden and a toothpick comes out clean (baking time varies by dish).
    – Casserole Dish (like a 9×13 inch pan): Bake for 35 minutes. 
    – Brownie or Square Pans (like an 8×8 inch or 9×9 inch pan): Bake for 18-25 minutes.
    – Muffin Tins: Bake for 15-20 minutes.
    – Cast Iron Skillet (10-inch): Bake for 20-25 minutes.
  • Honey Butter: Whip 1/2 cup butter with 1/4 cup honey and a pinch of salt until fluffy.

Notes

Recipe Notes:
More information about baking times.
  1. Casserole Dish (like a 9×13 inch pan): Bake for 35 minutes. 
  2. Brownie or Square Pans (like an 8×8 inch or 9×9 inch pan): Around 18-25 minutes. These shallower pans allow the cornbread to bake more quickly.
  3. Muffin Tins: Bake for 15-20 minutes.
  4. Cast Iron Skillet (10-inch): Bake for 20-25 minutes. Cast iron retains heat well, leading to a nice crust but often requires slightly less baking time than a casserole dish.
For all types, it’s important to start checking for doneness a few minutes before the estimated time. Cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Remember, oven temperatures and specific dish materials can affect the exact baking time, so these are guidelines rather than strict rules.
 

Nutrition

Nutrition Facts
Green Chile Cornbread with Whipped Honey Butter
Amount per Serving
Calories
 
400
Calories from Fat 207
% Daily Value*
Fat
 
23
g
35
%
Cholesterol
 
89
mg
30
%
Sodium
 
797
mg
35
%
Carbohydrates
 
41
g
14
%
Fiber
 
3
g
13
%
Sugar
 
14
g
16
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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One Comment

  1. I love to serve these with my three-bean chili. Especially when I’m looking to kick things up a bit!

5 from 3 votes (3 ratings without comment)

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