Mexican Fiesta Green Chile Cornbread
Bring a burst of bold, zesty flavors to your table with this Mexican Fiesta Green Chile Cornbread, a mouthwatering twist on a classic Southern favorite. This ultra-moist cornbread combines the rich savoriness of cheddar cheese, the sweet pop of corn kernels, and the mild heat of roasted green chiles for a dish that’s both comforting and exciting. Featuring a golden crust and optional jalapeño garnish for a fiery flair, it’s perfect for serving alongside chili, barbecue, or as a standalone snack. Quick to prepare and baked to perfection in just 25 minutes, this recipe is a vibrant crowd-pleaser that’s ideal for potlucks, family dinners, or your next Taco Tuesday. Enhance your serving with a drizzle of honey or a pat of butter to balance the sweet and spicy notes.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs
- 0.75 cup roasted green chiles, diced
- 0.5 cup sweet corn kernels (fresh, frozen, or canned, drained)
- 1 cup shredded cheddar cheese
- 1 sliced jalapeño (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan or cast-iron skillet.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, and eggs. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and mix gently. Do not overmix; stir until just combined.
Fold in the diced green chiles, sweet corn kernels, and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared pan or skillet, spreading it out evenly.
If desired, arrange thin slices of jalapeño on top for garnish.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool for at least 10 minutes before slicing and serving.
Serve warm with a pat of butter or a drizzle of honey for a sweet and spicy touch.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 52.1 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1197 mg | 92% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
