Green Chile Cornbread with Whipped Honey Butter

5 from 3 votes

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!

Prep Time10

Cook Time35

Course: Appetizer, Bread

Cuisine: American, Soul Food, Southwest

Servings:

Calories: 400kcal

Author: Ruth Grindeland

Cost: $10

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 9x13 inch pan): Bake for 35 minutes.
- Brownie or Square Pans (like an 8x8 inch or 9x9 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.

Casserole Dish (like a 9x13 inch pan): Bake for 35 minutes.
Brownie or Square Pans (like an 8x8 inch or 9x9 inch pan): Around 18-25 minutes. These shallower pans allow the cornbread to 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, 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