Green Chile Cornbread Recipe

Name: Green Chile Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 cups cornmeal; 1 teaspoon salt; 1 tablespoon sugar; 1/2 teaspoon baking soda; 1 cup milk; 2 large eggs beaten; 1/2 cup onions minced; 1/2 cup pimentos minced; 1/2 cup corn kernels, canned canned, drained; 1 each green chili peppers roasted; 1 cup cheddar cheese shredded

Servings: persons

2 cups cornmeal
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon baking soda
1 cup milk
2 large eggs beaten
1/2 cup onions minced
1/2 cup pimentos minced
1/2 cup corn kernels, canned canned, drained
1 each green chili peppers roasted
1 cup cheddar cheese shredded

1
Fry bacon in skillet until crisp.
2
Drain and reserve drippings.
3
Crumble bacon and set aside.
4
Combine cornmeal, salt, sugar and baking soda in large mixing bowl.
5
Add milk and eggs, stirring until blended.
6
Add onion, pimiento, corn, chili peppers and bacon bits and mix well.
7
Grease 10 inch, cast iron skillet with some reserved bacon drippings.
8
Pour half of cornmeal mixture into pan and cover with 1/2 cup cornmeal mixture.
9
Sprinkle top with remaining 1/2 cup cheese.
10
Bake at 350F (180C) F for 35 minutes or until tester inserted in centre comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 cups cornmeal, 1 teaspoon salt, 1 tablespoon sugar, 1/2 teaspoon baking soda, and more.

Yes, Green Chile Cornbread falls under the Soups & Stews 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.

Green Chile Cornbread

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