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.
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.

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.

  • 1 & 1/4 cup cornmeal
  • 1 & 1/4 cup flour
  • 1 & 1/2 teaspoons salt
  • 1 teaspoon of baking soda
  • 1 tablespoon of baking powder
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 & 1/4 cup milk
  • 2 cups corn
  • 2 cups green chiles
  • 1 cup cheese (Optional)
A picture of all the ingredients used in making this recipe (milk, corn, corn meal, flour, green chile, sour cream, cheddar cheese, baking soda, salt, baking powder, sugar, eggs and butter.)
Green Chile Cornbread Ingredients

Honey Butter Ingredients

This is so easy you will want to make it all the time. Whip two parts of butter and one part of honey together using an electric mixer until the butter becomes light and fluffy. It is that easy. (I also added a dash of salt because I use unsalted butter).

  • 1/2 cup of room temperature butter (one stick)
  • 1/4 cup honey
  • Dash of salt
Muffin Square Pan filled with individual cornbreads.
Green Chile Cornbread in Muffin Square Pan

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!

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


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


  • 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 1/2 cup is for the cornbread and 1/2 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


Green Chile Cornbread

  • Prep: Preheat oven to 400 degrees. Grease the 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.
  • Mix Wet Ingredients: In a separate bowl, using a hand mixer beat the butter (room temperature) and sugar until fully combined. Add the sour cream and eggs to the butter-sugar mixture. Beat until smooth, about two minutes.
  • Combine Wet and Dry Ingredients: Using a spatula, combine the milk and wet ingredients into the dry ingredients, a 1/3 at a time, alternating the milk and butter mixture.
  • Add in the Inclusions: Mix in the green chilies, corn, and cheddar cheese (optional) into the batter.
  • 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 1/2 cup of butter, 1/4 cup of honey, and a dash of salt until fluffy (about three minutes).


Recipe Notes:
Baking times can vary by oven and dish;
  • Always keep an eye on your cornbread while it is baking.  The color will tell you when it is complete.  
  • The type of baking dish used will impact the baking time.  For example:
    • When I made cornbread in a casserole dish, the baking time was 35 minutes. 
    • When I made cornbread in a brownie pan the baking time was 17 minutes. 
    • I have not tried, but I would suspect that muffins would take about 15 – 18 minutes.


Nutrition Facts
Green Chile Cornbread with Whipped Honey Butter
Amount per Serving
Calories from Fat 207
% Daily Value*
* 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!

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