Best 4 Chile Corn Bread Recipes

Indulge in the tantalizing flavors of Chile Corn Bread, a culinary masterpiece that seamlessly blends the fiery heat of chili peppers with the sweet crunch of corn. This delectable dish, deeply rooted in Southwestern cuisine, captivates taste buds with its delightful combination of textures and bold, zesty flavors. Whether you prefer a classic cornbread recipe or a more adventurous twist with the addition of roasted poblano peppers, this article offers a diverse collection of Chile Corn Bread recipes to suit every palate. Embark on a culinary journey as we explore the vibrant world of this iconic dish, sure to leave you craving more.

Here are our top 4 tried and tested recipes!

E-Z CORN AND GREEN CHILE SPOON BREAD

E-Z Corn and Green Chile Spoon Bread image

Make and share this E-Z Corn and Green Chile Spoon Bread recipe from Food.com.

Provided by Miss Annie

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) package Mexican cornbread mix
4 eggs, beaten
1/3 cup butter, melted
1 cup sharp cheddar cheese, shredded
1 (4 1/2 ounce) can chopped green chilies, undrained
1/2 cup chopped red bell pepper
2 tablespoons chopped jalapenos, fresh
1/4 teaspoon cayenne, to taste

Steps:

Heat oven to 400°F and grease 8-inch square baking dish.
In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
Stir until well mixed.
Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD

Junior League - Southwest Green Chile Corn Bread image

Make and share this Junior League - Southwest Green Chile Corn Bread recipe from Food.com.

Provided by JLofAustin

Categories Breads

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1 cup butter, softened
3/4 cup sugar
4 eggs
1 cup flour
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups cream-style corn
1/2 cup green chili, chopped
1/2 cup shredded cheddar cheese
1/2 cup monterrey jack cheese, shredded

Steps:

Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.

GREEN CHILE AND TOMATILLO CORN BREAD

Green Chile and Tomatillo Corn Bread image

Number Of Ingredients 16

Ingredients

2 poblanos
2 jalapenos
1/2 medium white onion
1 cup cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cumin
1/2 cup buttermilk
1/2 cup cilantro
5 tablespoons butter
4 tomatillos, halved
1 egg, lightly beaten
1 cup monterey jack, grated

Steps:

1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil. Roast the whole poblano pepper, the whole jalapeño pepper and the onion, turning occasionally, until evenly blistered and blackened in some spots, 10 to 12 minutes. Remove from the oven and carefully gather the edges of the foil to enclose the roasted peppers and onion. Allow to cool completely, then stem, peel, seed and roughly chop the peppers, and roughly chop the onion. Set aside.
2. Meanwhile, lower the oven to 350º and grease an 8-inch square baking dish. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
3. In a blender, purée the remaining halved poblano and halved jalapeño, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Transfer the mixture to a large bowl and slowly fold in the dry ingredients until just incorporated. Stir in the chopped, roasted peppers and onion along with the cheese.
4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes. Let cool completely before cutting into squares and serving.

CHILE CORN BREAD

Chile Corn Bread image

Provided by Food Network

Time 1h

Yield 8 servings per loaf

Number Of Ingredients 13

Ingredients

2 1/2 cups yellow cornmeal
1/2 cup white flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 tablespoon salt
3 eggs
1 1/2 cups buttermilk
1/2 cup corn oil (or canola oil)
1 (14-ounce) can cream style corn
1 (4-ounce can) chopped green chiles
1/3 cup chopped green onions
2 cups sharp Cheddar, grated
2 or 3 tablespoons sun dried tomatoes, chopped

Steps:

Pre-heat oven to 425-degrees F.
In a large bowl, combine first 5 ingredients and mix together. In a separate bowl, beat eggs slightly, and blend into mixture. Blend in buttermilk and oil. When well blended, add the remaining ingredients 1 at a time (the batter will be lumpy).
Grease 2 (9 by 11-inch) pans, or 3 (8 by 10-inch) pans. Pour batter into pans, distribute evenly.
Bake 30 to 45 minutes.

Tips:

Use fresh ingredients: Fresh corn, chili peppers, and herbs will give your cornbread the best flavor.
Don't overmix the batter: Overmixing will make the cornbread tough. Stir just until the ingredients are combined.
Bake the cornbread in a hot oven: This will help it rise and give it a crispy crust.
Let the cornbread cool slightly before serving: This will make it easier to slice and serve.
Serve the cornbread with your favorite toppings: Butter, honey, or chili are all great options.

Conclusion:

Chile cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be customized to your liking. Whether you like it mild or spicy, with or without cheese, there's a chile cornbread recipe out there for you. So next time you're looking for a side dish that's both flavorful and filling, give chile cornbread a try.