Green Chili and Jack Cheese Cornbread

This is a recipe I used to make A LOT. It was on our weekly menu at one of the bakeries I worked at, so we became fast friends. For some reason though, it made it off my regular list?!? I’m not sure why that is, because it’s so good! The flavors are amazing, and it’s pretty quick to make for a yeast bread. It comes from a book called Flavored Breads, recipes from Mark Miller’s Coyote Cafe. I usually sub the jalapenos for green chilis.

Anyway, here’s how you make the bread.

Activate yeast in milk and water. Measure remaining ingredients into mixing bowl, minus chilis, cheese and cilantro. My Bosch handled this dough beautifully, of course. I love that machine.

Once yeast is activated, add it to bowl and mix for 6 minutes. If you need to add extra water, do it in the first minute or 2.

After it has mixed, add in remaining ingredients and mix another minute or 2 until everything comes together.

Let dough rise for about 20 minutes.

Preheat oven to 400 degrees. Shape dough and let it rise another 20-25 minutes.

Bake for about 20-25 minutes. To tell if this bread is done, turn it over and thump the bottom. If it sounds hollow, it’s done!

Allow to cool slightly before serving.

We served ours’s with a crockpot taco soup! The combo was heavenly!

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Green Chili and Jack Cheese Corn Bread

This quick yeast dough is full of flavor. It the perfect pair for any southwest dishes, or sandwiches. 
Course Side Dish
Cuisine American
Keyword baked goods, Bread, Southwest flavors, Whole grain, Yeast dough
Prep Time 10 minutes
Cook Time 25 minutes
1 40 minutes
Total Time 35 minutes
Servings 20 servings
Author Amy


  • 1 1/2 cup lukewarm milk
  • 1/2 cup lukewarm water
  • 2 tablespoons fat- I used canola oil
  • 1 tablespoon active dry yeast
  • 4 cups all purpose flour
  • 1 cup cornmeal
  • 3/4 cup whole wheat flour
  • 1 tablespoon salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground black pepper
  • 1/2 cup fresh chopped cilantro
  • 1 cup grated Monterrey jack cheese
  • 1/2 cup green chilis or jalapenos- depending on how spicy you like it!


  • Activate yeast by mixing with milk, water and oil. Let this sit for several minutes until it gets foamy. Add remaining ingredients to mixing bowl- minus cheese, chilis and cilantro. To the dry ingredients, mix in yeast mixture. Mix this well for about 6 minutes. If you need more liquid in the dough, add it in the first minute or 2. I needed a couple tablespoons more. I live in a really dry climate. Next comes the remaining ingredients. Mix until completely combined, mine took another 2 minutes. 
    Let this rise 20 minutes. 
    Preheat oven to 400 degrees. 
    Form dough in to shapes, Mine made to large boule (round loaves). Cover and let this rise another 20 minutes.
    Move to oven and bake for 25-30 minutes. When you are checking for doneness, roll loaf over and thump the bottom. The bread should make a hollow sound. 
    Wait a few minutes and slice. 
    Try this with taco soup, like we did. Or it is also so good as sandwich bread for a southwestern style veggie sandwich or roasted turkey. The possibilities really are endless. I hope this will soon make it on to your favorites list!

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  1. Mary A Hicks | 18th Mar 19

    Will be trying this one.

    • admin | 18th Mar 19

      It’s a good one, packed with flavor!

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