Vida's Green Chile-Cheese Corn Bead

Name: Southwest Comfort: Green Chile Cornbread with a Grilled Twist
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: Nonstick cooking spray; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup whole milk; 1 (14.75-ounce) can cream-style corn; 4 tablespoons (1/2 stick) unsalted European style butter, melted; 2 large eggs, beaten; 1 (4-ounce) can fire-roasted diced green chiles; 1/2 cup shredded Mexican-style cheese blend

December 8, 2024

My wife, Vida, was born and raised in Arizona, and corn bread was a staple in her household. After we were married, she adapted her mother’s recipe for corn bread for the grill and added green chiles and shredded cheese. Vida has kept this recipe pretty close and hasn’t shared it much outside the family, but she let me take a sneak peek at it, and now I am sharing it with you. I love drizzlingly a bit of honey on my slice and eating it hot, right off the grill.

Southwest Comfort: Green Chile Cornbread with a Grilled Twist

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

384

This Green Chile Cheese Cornbread is a family favorite, and we’re always excited when my wife, Vida, makes it. Inspired by her Arizona roots and her mother’s cherished recipe, this cornbread is grilled to perfection with the addition of fire-roasted green chiles and melted cheese for a flavorful twist. The tender crumb and smoky notes from the grill make it unforgettable. Drizzle a little honey on top for the perfect finishing touch! This recipe is featured in my cookbook, Easy BBQ: Simple, Flavorful Recipes for Home Grilling, and is sure to become a beloved staple in your own family traditions.

Author:

Vida Connaughton

Image of Southwest Comfort: Green Chile Cornbread with a Grilled Twist

Ingredients

Nonstick cooking spray
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 (14.75-ounce) can cream-style corn
4 tablespoons (1/2 stick) unsalted European style butter, melted
2 large eggs, beaten
1 (4-ounce) can fire-roasted diced green chiles
1/2 cup shredded Mexican-style cheese blend

Directions

Preheat the grill to medium heat (400°F) for indirect cooking.
Lightly coat a 9-by-9-inch baking dish with cooking spray.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt well.
In another medium bowl, stir together the milk, corn, melted butter, eggs, green chiles, and cheese until well combined. Pour the wet ingredients into the dry ingredients and gently stir to combine. There should be no signs of flour in the mixture when finished (don’t overwork the batter). Transfer the batter to the prepared baking dish and place it on the indirect side of the grill.
Cook for 15 minutes. Rotate the pan 180 degrees and cook for 15 to 20 minutes more until a butter knife inserted into the center of the cornbread comes out clean.
Slice the cornbread into squares and serve warm.

Recipe Note

This Green Chile Cheese Cornbread is a true crowd-pleaser, combining the smoky, savory flavors of green chiles and cheese with the perfect hint of sweetness. Whether you’re grilling it outdoors on a Pellet Grill for that subtle smoky finish or baking it in the comfort of your kitchen oven, this recipe is a breeze to make and sure to impress. Serve it warm with a drizzle of honey, and watch it disappear! No matter how you prepare it, this cornbread will quickly become a staple at your table, just like it is at ours.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (215 grams)
Calories 384, Carbs 55.7 grams, Protein 10.6 grams, Fat 14.7 grams, Saturated Fat 7.7 grams, Polyunsaturated Fat .7 milligrams, Monounsaturated Fat 4.1 milligrams, Cholesterol 9.5 milligrams, Sodium 4.6 milligrams, Potassium 3.9 milligrams, Fiber 1.7 grams, Sugar 13.5 grams