Green Chili Cornbread
A flavorful, moist cornbread with green chilies and corn that pairs perfectly with chili, soups, or as a comforting side dish for gatherings.
Ingredients
Instructions
- Spray a large cast-iron skillet with cooking spray and heat the oven to 400°F.
- In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, and egg whites to the dry ingredients and stir until fairly smooth.
- Fold in the drained green chilies and drained whole corn.
- Spread the batter evenly in the prepared skillet.
- Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Slice like a pie and serve.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the batter. If you're out of all-purpose flour, a gluten-free flour blend can work well as a substitute. For a richer flavor, substitute buttermilk for low-fat milk. Make sure to fully drain the green chilies to avoid excess moisture, which can alter the texture.
Serving Suggestions
This Green Chili Cornbread makes a perfect side dish for chili or a hearty soup. It can also be served alongside a fresh salad or paired with 'Dawn'S Caesar Dressing' for a refreshing contrast. Cut into wedges and serve warm, optionally topped with a dollop of sour cream or butter for added richness.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, place it in the refrigerator for up to a week. To reheat, wrap slices in foil and warm in a preheated oven at 350°F for about 10-15 minutes, or microwave for 30-60 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili Cornbread contains roughly 237 calories, with 6g protein, 54g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (128% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just give it a quick stir before pouring it into the skillet and baking. This allows the flavors to meld, enhancing the overall taste.
Is it possible to freeze Green Chili Cornbread?
Definitely! After the cornbread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven as directed.
What can I serve with Green Chili Cornbread?
This cornbread pairs beautifully with various dishes, such as a hearty beef chili or a vegetarian stew. It's also great alongside grilled meats or even served as a base for an Eggs Benedict-style breakfast with poached eggs on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).