Green Chile Cornbread with Smoked Cheddar

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, savory cornbread studded with roasted green chiles and smoky cheddar, perfect for sopping up soups or enjoying with chili. This American-inspired quick recipe, ready in about 50 minutes, pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 8 American cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Grease an 8-inch square baking pan. Whisk together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp baking powder, and 1 tsp kosher salt in a large bowl.
  2. Step 2: Stir in 1 cup buttermilk and 1/4 cup melted butter until just combined. Fold in 1/2 cup diced green chiles and 1/2 cup shredded smoked cheddar.
  3. Step 3: Pour batter into the prepared pan and smooth the top. Bake for 35 minutes until a toothpick inserted comes out clean and edges are golden.
  4. Step 4: Let rest for 15 minutes before slicing. Garnish with 2 tbsp chopped fresh cilantro. Serve warm with chili or soup.

Frequently asked questions

How long does Green Chile Cornbread with Smoked Cheddar take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Green Chile Cornbread with Smoked Cheddar?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.

Can I substitute ingredients in Green Chile Cornbread with Smoked Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Green Chile Cornbread with Smoked Cheddar for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Green Chile Cornbread with Smoked Cheddar?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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