Bacon and Green Chile Cornbread Recipe

Name: Bacon and Green Chile Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 strips bacon, chopped; 1/2 cup chopped onion; Kosher salt and freshly ground black pepper; 2 cloves garlic, finely chopped; 2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 teaspoons salt; 2 cups buttermilk; 2 eggs, beaten; 4 tablespoons butter; 1 (4.5-ounce) can chopped green chiles; 4 tablespoons butter; 1 tablespoon sugar; Pinch salt

Servings: persons

2 strips bacon, chopped
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk
2 eggs, beaten
4 tablespoons butter
1 (4.5-ounce) can chopped green chiles
4 tablespoons butter
1 tablespoon sugar
Pinch salt

1
Heat the oven to 450 degrees F.
2
In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper.
3
Saute until the onions are tender, then add the garlic and stir.
4
When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside.
5
Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
6
In a large bowl combine the cornmeal, baking powder, baking soda and salt.
7
Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture.
8
Make a well in the center of the dry ingredients and gently pour in the egg mixture.
9
Fold until all the ingredients are combined.
10
Immediately pour the batter into the cast iron pan.
11
Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
12
Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar.
13
Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top.
14
Slice and serve warm.

1300

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 strips bacon, chopped, 1/2 cup chopped onion, Kosher salt and freshly ground black pepper, 2 cloves garlic, finely chopped, and more.

Yes, Bacon and Green Chile Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bacon and Green Chile Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions