Green Chili Corn Bread Recipe

Name: Green Chili Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chilies (about 7 ounces total)*; 1 cup yellow cornmeal; 1 cup all purpose flour; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces); 1 cup buttermilk; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Servings: persons

3 poblano chilies (about 7 ounces total)*
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

1
Char chilies over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag; let stand 10 minutes.
3
Peel, seed and chop chilies.
4
Preheat oven to 400F.
5
Butter 9 x 5 x 2 3/4-inch metal loaf pan.
6
Whisk cornmeal and next 5 ingredients in medium bowl to blend.
7
Stir in cheese.
8
Whisk buttermilk, eggs and butter in another medium bowl to blend.
9
Add egg mixture to dry ingredients and stir just until blended.
10
Mix in chilies.
11
Transfer batter to prepared pan.
12
Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes.
13
Cool in pan on rack 10 minutes.
14
Turn bread out onto rack and cool completely.
15
(Can be prepared 2 weeks ahead.
16
Wrap in foil; freeze.
17
Unwrap and thaw at room temperature.)

905

kcal

Calories

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 poblano chilies (about 7 ounces total)*, 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup sugar, and more.

Yes, Green Chili Corn Bread 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.

That's it — enjoy your meal!

Green Chili Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions