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Green Chili Cornbread

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Green Chili Cornbread fills the bill for Tex Mex cuisine. Cornbread is perfect to help cut the heat and compliment any bean dish, chili or tamale.

Green Chili Cornbread stacked four high and almost toppling over. Golden brown!


Tex Mex cuisine needs a bread and this Green Chili Cornbread fills the bill.  Don’t get me wrong – tortillas are indispensable in so many Mexican meals but sometimes you want a bread next to that chili or tamale.

Cornbread is perfect to help cut the heat and compliment that meal.  Diced green chilis are added for that spicy flavor and I go with mild chilis because I think it blends better with cornmeal.

This is a very simple recipe and you can smear dairy-free butter on the final product … or not.  I like them as a snack all by themselves.   Nothing else is needed.  They are that moist and light.

There’s another cornbread recipe on this blog that is very different also.  It’s Date Pecan Cornbread .    I kid you not.  There’s a mild sweetness that really enhances the bread and it makes a really nice breakfast.

Now back to the spicy!  I think when you try this recipe you’ll find that it is one that you will go to over and over again.  Made from scratch and perfect every time.

Green Chili Cornbread is golden and piled like a mountain on a white plate.
 

 

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Green Chili Cornbread fills the bill for Tex Mex cuisine.
5 from 5 votes
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Green Chili Cornbread

Green Chili Cornbread fills the bill for any Tex Mex cuisine.

Course Bread
Recipe Type Cornbread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 Squares
Calories 128 kcal
Author Ginny McMeans

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 ounce dairy-free sour cream
  • 1/4 cup extra virgin olive oil - light
  • 1/2 cup dairy-free milk
  • 4 ounces mild diced green chilis - comes in a can

Instructions

  1. Lightly oil a 9" x 9" square pan. Set aside.
  2. Preheat the oven to 400°.

  3. Add all of the ingredients to a large bowl.

  4. Mix well but just until blended.
  5. Pour into the prepared pan.
  6. Bake at 400° for 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes.

  8. Slice and serve.

Recipe Notes

TO FREEZE:

After the cornbread has cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.

They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

 

Nutrition Facts
Green Chili Cornbread
Amount Per Serving (1 Square)
Calories 128 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Sodium 299mg 12%
Potassium 127mg 4%
Total Carbohydrates 16g 5%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 0.5%
Vitamin C 2.9%
Calcium 3.6%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Green Chili Cornbread stacked four high and almost toppling over.

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Reader Interactions

Comments

  4. I can’t believe that I have never made cornbread, I think you have inspired me to give it a go for the next chilli I whip up. Also going to go and check out your date and pecan cornbread, that sounds quite scrumptious.

  5. love the idea of chili in corn bread, it give it a bit of spice. I would eat it by it self, it looks so good.

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