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    Home » Recipes » Cooking Videos

    Published: Feb 24, 2015 · Modified: Sep 11, 2019 by Bita Cyrus · 10 Comments

    BEST EVER Green Chile & Cheese Cornbread - VIDEO!

    Jump to Recipe Print Recipe

    This is the BEST cornbread you'll ever come across! It's crisp on the outside and tender and fluffy on the inside. This Hatch green Chile and cheddar-jack cornbread is killer!

    Jump to Recipe

    There is this one restaurant that we go to, only once in a while, when I'm craving these two things:

    1. BBQ beef ribs, because who would've known that they're surprisingly difficult to find in Chicago restaurants (as in practically nonexistent)?

    2. GOOD cornbread. And never until I tasted theirs, had I ever imagined myself as much of a cornbread kind of gal. But now, well I'm certainly a cornbread kind of gal.

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    Okay, it's a New Mexican Hatch green chile and cheese cornbread that’s baked in cast iron, and then they also make them into big hunks of croutons for their yummy house caesar salad.

    So how about this---I’m going to show you how to make BOTH, the cornbread and then the tangy caesar salad with their cornbread croutons! Because I got the recipes down!! And it's time I shared.

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    Today let’s make the cornbread recipe first and then for my next post, I’ll upload the video recipe for the tangy caesar salad that has a nice little kick to it. And most definitely, we’ll take the cornbread from this recipe and make them into the best ever croutons for that salad!

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    First of all, don’t fret if you don’t have a cast iron pan. You can make cornbread with anything. I used my trusty Le Creuset French oven (AKA a Dutch oven) which is is actually just cast iron with an enamel cooked over it.

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    I don’t even own a plain cast iron pan simply because I’ve got my handy French oven that does everything except leach metallic iron into your food in unnatural amounts. Yes, this is most certainly true. Plain cast iron that does not have enamel WILL do this. And personally, I’m not so cool with this fact. So I’m very thankful for my enameled cast iron French oven pot.

    Now, it's time for a moment of honesty:

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    I’d be a big fat liar if I didn’t disclose the fact that I do have a long cast iron skillet that I occasionally throw onto our burners when I want to pretend that we have a grill.

    You see, I’m not allowed to own a grill where I live and sometimes, when this makes me sad, I do resort to using the cast iron skillet. Also, sometimes pancake batter accidentally pours itself onto it and turns into my extremely yummy pancakes.

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    But seriously, it doesn’t get overused. And please, do make sure that whenever you use your non-enameled cast iron, that it’s well greased because this keeps the iron leaching to a minimum (which is still too much in my opinion).

    I much prefer my iron from red meat, not the pan used to cook the meat.

    Enough talk though. I'm not kidding when I say you need this recipe, and then the next recipe too!

    Tangy Caesar Salad with Green Chile and Cheddar Jack Cornbread Croutons

    Make sure you try my BEST Spicy Caesar Salad that uses this cornbread for crispy croutons!

    Try my Juicy Pulled Chicken and Jalapeno Tacos!

    Try the PERFECT Banana Brown Sugar Pancakes!

    Subscribe to my YouTube Channel HERE

    Recipe

    photo of two wedge slices of green chile and cheese cornbread stacked on a light blue plate with a checkered blue and white napkin. You can see the crisp exterior of the cornbread and the soft and fluffy interior.
    Print

    BEST EVER Green Chile & Cheese Cornbread - VIDEO!

    This is the BEST cornbread you'll ever come across! It's crisp on the outside and tender and fluffy on the inside. This Hatch green Chile and cheddar-jack cornbread is killer!
    Course Side/Appetizer
    Cuisine American, southern
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 8
    Calories 423kcal
    Author Honest and Tasty

    Ingredients

    • ½ cup Butter 1 stick, melted
    • 1 cup Sugar
    • 4 Eggs
    • 1 Creamed Corn 15 ounce can
    • 1 Hatch Green Chile Peppers 4 ounce can
    • ½ cup Sharp Cheddar Cheese shredded
    • ½ cup Monterey Jack Cheese shredded
    • 1 cup Flour
    • 1 cup Yellow Cornmeal medium grain
    • 4 teaspoons Baking Powder I recommend aluminum-free
    • ½ teaspoon Sea Salt

    Instructions

    • Preheat oven and a cast iron pan or dutch oven to 350º F (176º C).
    • In a large mixing bowl, combine melted butter, sugar, and creamed corn.
    • In a smaller mixing bowl, whisk the eggs.
    • Add eggs to the larger mixing bowl and combine.
    • Mix in green chile peppers and both cheeses.
    • Add flour, cornmeal, baking powder, and salt. Mix in until just combined.
    • Remove skillet/dutch oven from the oven and spray the bottom and sides with cooking oil.
    • Add in the mixture and put in oven, uncovered, for 30 minutes or until fork poked into the center comes out clean.

    ~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~

      Nutrition

      Calories: 423kcal | Carbohydrates: 53g | Protein: 10g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 381mg | Potassium: 326mg | Fiber: 3g | Sugar: 26g | Vitamin A: 598IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg

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      Reader Interactions

      Comments

      1. Thalia @ butter and brioche says

        February 26, 2015 at 3:36 pm

        5 stars
        Love a classic cornbread.. this looks SO good and I wish I had some now (with alot of melting butter)!

        Reply
        • honestandtasty says

          February 27, 2015 at 6:47 pm

          Ooooooo, butter would be SO good on it! 😉
          Thanks xoxo

          Reply
      2. Becky Sandall says

        March 01, 2015 at 9:16 am

        Starting my cozy Sunday morning watching your cornbread video. Looks delicious! Love that you added the New Mexico green chile.

        Reply
        • honestandtasty says

          March 02, 2015 at 12:52 pm

          Thanks Becky! Muah!! 🙂

          Reply
      3. Lisa says

        June 08, 2015 at 4:54 pm

        Just made this and it is to die for. I live in Chicago and this does taste just like the Bandera cornbread.

        Reply
        • honestandtasty says

          June 25, 2015 at 6:59 pm

          Thanks, Lisa! So glad you loved it so much! 🙂 🙂

          Reply
      4. Deborah Lemieux says

        October 31, 2021 at 8:03 pm

        5 stars
        Just made this recipe as a side for a chili. Everyone loved it! Thank you!

        Reply
      5. JSLICKMAC says

        January 16, 2022 at 4:49 pm

        4 stars
        I wondered if this recipe would fit into a classic 8" cast iron skillet...And it does! It's very close but it turned out perfectly for me. I did have to add some cooking time but that's the fun of baking.

        Reply
      6. Laurie says

        June 18, 2022 at 7:58 pm

        Great recipe! Two thirty-something men found it the best part of the meal, which included ribs and chicken from the smoker! I'll use it again.

        Reply
      7. YesNoSpin says

        August 23, 2023 at 11:36 pm

        This cornbread is amazing! I made it for a potluck and everyone loved it!

        Reply

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