This recipe takes cornbread to the next level with added spice from green chiles and cheesy Cheddar on top. Source:, February 2017

Stephanie Olson


Ingredient Checklist


Instructions Checklist
  • Place an 8-inch cast-iron pan or 8-inch-square metal baking dish in the oven; preheat to 425 degrees F.

  • Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl. Combine1/2 cup corn and egg in a food processor or blender and pulse until almost smooth. Add buttermilk, butter and honey (or sugar); pulse until combined. Add the wet ingredients to the dry ingredients along with the remaining 1/2 cup corn and green chiles. Stir until just combined.

  • Carefully remove the pan from the oven and coat with cooking spray. Scrape the batter into the hot pan, spreading evenly. Top with cheese.

  • Bake the cornbread until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Let cool in the pan for at least 10 minutes. Serve warm or at room temperature.


Tips: Whole-grain cornmeal (with the nutritious germ and fiber-rich bran left intact) is increasingly available in well-stocked supermarkets. Look for "whole grain" on the label. For this recipe, we recommend using fine or medium whole-grain cornmeal.

Equipment: 8-inch cast-iron pan or 8-inch-square metal baking dish

Nutrition Facts

170 calories; 5.5 g total fat; 3 g saturated fat; 13 mg cholesterol; 272 mg sodium. 109 mg potassium; 28.2 g carbohydrates; 3.2 g fiber; 6 g sugar; 4.8 g protein; 202 IU vitamin a iu; 5 mg vitamin c; 15 mcg folate; 63 mg calcium; 2 mg iron; 9 mg magnesium; 4 g added sugar;