Vida's Green Chile-Cheese Corn Bread
My wife Vida grew up in Arizona, where cornbread was as essential to family dinners as a cast-iron skillet on the stove. She took her mother’s classic recipe and gave it her own Southwestern touch with fire-roasted green chiles and a generous layer of melted cheese. Grilling the cornbread adds a hint of smokiness that makes each bite stand out—soft, slightly sweet, with the perfect balance of savory heat and creamy richness. 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.
Southwest Comfort: Green Chile Cornbread with a Grilled Twist
Vida Connaughton
6
15 minutes
35 minutes
384
Mexican
Side Dish
This Green Chile-Cheese Corn Bread is a family favorite that captures the heart of Southwest cooking. The creamy sweetness of corn pairs with roasted green chiles, creating a delicate heat, while the cheese adds richness that melts into the crumb. Grilled to perfection, this cornbread develops a smoky note that makes it irresistible alongside barbecue or a warm bowl of chili. What makes this recipe stand out is its balance—sweet, savory, smoky, and just a hint of spice—all working together in harmony. Serve it warm with honey drizzled on top, and you’ll see why it’s a staple on our table
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.
