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

Stephanie Olson
Source:, February 2017


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

169.9 calories; protein 4.8g 10% DV; carbohydrates 28.2g 9% DV; exchange other carbs 2; dietary fiber 3.2g 13% DV; sugars 5.9g; fat 5.5g 8% DV; saturated fat 3g 15% DV; cholesterol 12.8mg 4% DV; vitamin a iu 201.9IU 4% DV; vitamin c 5.4mg 9% DV; folate 15.1mcg 4% DV; calcium 62.7mg 6% DV; iron 1.7mg 9% DV; magnesium 9.3mg 3% DV; potassium 108.6mg 3% DV; sodium 271.9mg 11% DV; added sugar 4g.