Side Dish: United States – New Mexico (Southwestern United States) – Green Chile Cornbread

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 cups (320 g) yellow cornmeal, medium grind
- 1 cup (120 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar (optional; keep low for savory style)
- 1 tbsp (12 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 2 large eggs
- 1 1/2 cups (360 ml) buttermilk
- 6 tbsp (84 g) unsalted butter, melted
- 2 cups (approx. 10 oz / 280 g) roasted New Mexico green chiles, peeled, seeded, and chopped
- 1 cup (4 oz / 115 g) sharp cheddar cheese, shredded
- 2 scallions (green onions), thinly sliced (optional), about 2 oz (60 g)
- 2 tbsp (30 ml) vegetable oil or bacon drippings for skillet

Instructions

Short Description:
A savory, slightly spicy cornbread studded with roasted New Mexico green chiles and sharp cheddar, baked in a hot skillet for a crisp crust and tender crumb. Ideal alongside stews, grilled meats, or as part of a New Mexican meal.

Regional Notes:
This New Mexico version uses roasted New Mexico green chiles, which give a smoky, bright heat distinctive to the region and set it apart from sweeter or plain cornbreads elsewhere. The cornbread is typically savory with cheddar and finished in a hot cast-iron skillet to develop a crunchy edge popular in Southwestern cooking.

1. Preheat: Position a rack in the upper third of the oven and preheat to 425°F (220°C). Place a 10-12 inch (25-30 cm) cast-iron skillet in the oven while it heats.
2. Roast chiles (if not pre-roasted): Char whole New Mexico green chiles over a gas flame, under a broiler, or on a hot grill until skins are blistered all over. Transfer to a sealed plastic bag or bowl covered with plastic wrap to steam for 10-15 minutes. Peel, seed, and chop enough to make 2 cups (approx. 280 g).
3. Dry mix: In a large bowl whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, salt, and black pepper until evenly combined.
4. Wet mix: In a separate bowl whisk eggs, then whisk in buttermilk and melted butter until smooth.
5. Combine: Pour wet ingredients into the dry ingredients and stir with a spatula just until moistened. Fold in the chopped roasted green chiles, shredded cheddar, and sliced scallions (if using). Do not overmix; batter will be thick.
6. Heat skillet and oil: Carefully remove the preheated skillet from the oven (use oven mitts). Add 2 tbsp (30 ml) vegetable oil or bacon drippings and swirl to coat the bottom.
7. Bake: Pour the batter into the hot skillet, spreading gently to edges. Return skillet to the oven and bake for 18-25 minutes, until the top is golden brown, edges are set, and a toothpick inserted in the center comes out clean.
8. Rest and serve: Transfer skillet to a cooling rack and let rest 10 minutes to finish setting. Slice into wedges and serve warm. Leftovers can be wrapped and refrigerated up to 3 days; reheat in a 350°F (175°C) oven until warmed through.