Green Chili Cornbread Recipe

Name: Green Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups stone-ground whole-grain cornmeal; 1/2 cup unbleached white flour; 1/4 cup toasted wheat germ; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 cup plain soy yogurt; 2 tablespoons olive oil; 1/4 cup rice milk, or more as needed; 1 small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies; 1/2 cup frozen corn kernels, thawed

Servings: persons

1 1/2 cups stone-ground whole-grain cornmeal
1/2 cup unbleached white flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup plain soy yogurt
2 tablespoons olive oil
1/4 cup rice milk, or more as needed
1 small fresh hot chili, seeded and minced, or one 4-ounce can chopped mild green chilies
1/2 cup frozen corn kernels, thawed

1
Preheat the oven to 400 degrees.
2
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
3
Make a well in the center of the dry ingredients.
4
Pour in the yogurt, oil, and rice milk.
5
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
6
Stir in the chili and corn kernels.
7
Pour the mixture into an oiled 9-inch-square baking pan.
8
Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center tests clean.
9
Let cool slightly; cut into squares and serve warm.
10
Per square (12 squares per pan):
11
Calories: 128
12
Total fat: 4g
13
Protein: 3g
14
Fiber: 2g
15
Carbohydrate: 22g
16
Cholesterol: 0mg
17
Sodium: 257mg

302

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.
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

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 11 ingredients. The key ingredients include: 1 1/2 cups stone-ground whole-grain cornmeal, 1/2 cup unbleached white flour, 1/4 cup toasted wheat germ, 1 teaspoon baking soda, and more.

Yes, Green Chili 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.

That's it — enjoy your meal!

Green Chili Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions