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 9 votes↑ Click stars to rate now!
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Chile Cheddar Cornbread

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


  • 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.


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.
5 from 9 votes

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.

Course Side Dish
Cuisine American


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 9 votes (8 ratings without comment)

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  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!