Green Chile Cornbread with Whipped Honey Butter
This green chile cornbread recipe builds on classic cornbread with a Southwest flair. Topped with honey and butter, this cornbread is out of this world!
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. Since then, 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. It might seem odd at first, but it works well. The brownie pan makes perfect individual sizes and packs neatly in a Ziploc for a picnic or potluck.
Ingredients
- All-Purpose Flour: Flour provides structure, ensuring the bread holds together.
- Baking Powder & Baking Soda: These leavening agents create a light, fluffy texture and keep the cornbread from getting 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: Optional, but it adds savory depth.
- Corn: It introduces little bursts of sweet, juicy kernels, enhancing the overall bread.
- Cornmeal: The backbone of this recipe, giving it a classic, grainy texture and a sweet, corny flavor.
- Eggs: Eggs bind the ingredients and add 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: Adds moisture to the recipe.
- Sugar: A touch of sugar balances the heat from the chilies and complements the corn’s natural sweetness.
Additions and Substitutions
- 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!
- Jalapeños for Green Chilies: Add diced jalapeños for a spicier kick.
- Vegan Butter and Almond Milk for Butter and Milk: For a dairy-free version, use vegan butter in both the cornbread and the whipped honey butter. Almond milk is a great substitute.
Selecting a Baking Dish
One nice thing 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 cook times for a casserole dish, brownie square pan, standard muffin tins, and cast iron skillet in the recipe below.
Did you make this? Leave a comment below and let me know how it turned out!
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 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 of milk. Stir just until combined.
- Add Inclusions: Fold in 2 cups green chilies, 2 cups corn, and 1 cup cheddar cheese (optional).
- Bake: Pour batter into a dish and bake until golden and a toothpick comes out clean (baking time varies by dish). See times in the notes.
- Honey Butter: Whip 1/2 cup butter with 1/4 cup honey and a pinch of salt until fluffy.
Notes
- Casserole Dish (like a 9×13 inch pan): Bake for 35 minutes.
- Brownie or Square Pans (like an 8×8 or 9×9 inch pan): Bake between 18-25 minutes. These shallower pans let the cornbread bake more quickly.
- Muffin Tins: Bake for 15-20 minutes.
- Cast Iron Skillet (10-inch): Bake for 20-25 minutes. Cast iron retains heat well, creating a nice crust, but often requires slightly less baking time than a casserole dish.