Chile Cheddar Cornbread

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a slice of cornbread with butter

This delicious corn bread is flavored with mild chiles and fresh corn giving it a little extra flavor!  Not only is it easy to make, it bakes up light and fluffy every time!

To remove the corn kernels, you can use a Corn Kerneler or a knife.  This recipe uses buttermilk…  if you don’t have buttermilk you can substitute it with sour milk!  Place 1 tablespoon of lemon juice or vinegar into a 1 cup measuring cup.  Top to 1 cup with milk and let it sit 5 minutes.

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a slice of cornbread being served
5 from 4 votes
Review Recipe

Chile Cheddar Cornbread

Prep Time 10 minutes
Total Time 10 minutes
Servings 10 servings
Author Holly Nilsson
A deliciously sweet and savory cornbread ... perfect with a bowl of soup or chili!


  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 fresh corn on the cob kernels removed with a knife (or 1 cup frozen corn, defrosted)
  • 2 eggs
  • cup butter melted (plus 1 tablespoon for greasing the pan)
  • 1 cup buttermilk
  • 1 can mild green chiles drained
  • ¼ cup diced red pepper
  • 1 cup sharp cheddar cheese

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  • Preheat oven to 375°F.
  • In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk together egg, buttermilk and melted butter.
  • Add 1 tablespoon butter to a a 10" cast iron skillet and place in the oven.
  • Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, fresh corn, peppers & ½ cup cheese.
  • Remove the skillet from the oven and pour the batter into the pan. Top with remaining cheese.
  • Bake 25-30 minutes or until a toothpick comes out clean.

Recipe Notes

If you do not have a 10" skillet, grease an 8x8 pan well. Bake at 375°F for 30-40 minutes or until a toothpick comes out clean.

Nutrition Information

Calories: 273, Carbohydrates: 32g, Protein: 8g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 64mg, Sodium: 372mg, Potassium: 202mg, Fiber: 3g, Sugar: 8g, Vitamin A: 547IU, Vitamin C: 7mg, Calcium: 135mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword corn bread
Course Side Dish
Cuisine American
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Are the mild green chillies hot? I can’t have heat because of my stomach. I like the original green chilies and tomatoes but can you put a can of those in this cornbread? I would love to make this. Thank you.

    1. The brand of mild green chilies I purchase are not spicy. I haven’t tried the tomatoes/chilies mixture in cornbread, let us know how it goes if you try it. The can size of the chilies is 4oz.

    1. Absolutely! 1 tablespoon of vinegar into a 1 cup measuring cup and top to 1 cup with milk. Let sit 5 minutes.. voila!