This green chili cornbread is a unique twist on the classic cornbread recipe. It's a blend of a yeasted bread and cornmeal which gives it a soft, but lightly dense texture. It's a delicious cheesy bread that goes great with soups and chilis!
This recipe is inspired by a recipe from Mark Miller's Coyote Cafe. I usually sub the jalapenos for green chilis.
Why You Will Love Cheesy Cornbread
- Unique and versatile bread that goes with a wide range of meals.
- A definite crowd pleaser.
- Great combination of flavors and texture. It's a bit different than your regular cornbread.
- It's pretty quick and easy to make for a yeast bread.
This green chili cheese bread requires simple baking ingredients plus the cheese and chilies. Here's a look at the main ingredients you need:
- Milk: Combined with water to provide the moisture needed to mix up the ingredients.
- Fat: I used canola oil but you can use a different oil if you prefer.
- Yeast: This cheesy cornbread recipe uses yeast to provide the leavening to make it light and fluffy.
- Flour: We will use mostly all-purpose flour with a touch of whole wheat flour to give it that wheat texture and more rustic flavor.
- Cornmeal: The classic ingredient in cornmeal that gives it the color, texture, and flavor you know and love.
- Cumin and fresh cilantro: Gives the cornbread more interesting flavors.
- Monterrey jack cheese: This flavorful cheese works great in this recipe but you could swap it with Colby, Cheddar, or a blend of these cheeses.
- Green chilis: I prefer to use green chilis for their milder flavor. If you like it spicier you can use jalapenos instead.
How to Make Green Chili Cornbread
Making this easy yeast bread doesn't take quite as long thanks to the short rise time. Here's an overview of the steps but be sure to check the recipe card for the full instructions.
- Activate the yeast with the warmed milk, water, and oil. Let this sit for several minutes until it gets foamy.
- Add the flours, cornmeal, salt, cumin, and pepper to the mixing bowl.
- Combine the yeast mixture with the dry ingredients. Mix for about six minutes.
PRO TIP: You may need to add more liquid to the dough depending on your climate. If so, add it in the first minute or 2. I needed a couple of tablespoons more but I live in a really dry climate.
- Add the cheese, cilantro and chilis. Mix until completely combined.
- Cover and let the dough rise for twenty minutes.
- Form the dough in to shapes. I made mine into a large boule (round loaves). Cover and let this rise another 20 minutes.
- Move the shaped cornbread to a preheated oven and bake for 25-30 minutes.
PRO TIP: The best way to check for doneness is to roll the loaf over and thump the bottom. The bread should make a hollow sound.
- Allow the bread to cool slightly before slicing and serving.
How to Store
Store the freshly baked bread at room temperature for up to three days. After it has fully cooled store in an airtight container or bag.
You can also store it in the freezer for up to one month. I don't recommend storing it in the fridge as it may cause the bread to stale more quickly.
How to Serve
The possibilities really are endless for meals that work for this cheesy bread. Here are some ideas and inspiration!
- Try this with taco soup, like we did. It also goes great with bowl of spicy Texas red chili.
- It's is also so good as sandwich bread for a southwestern-style roasted veggie sandwich, a BLAT sandwich, or roasted turkey.
- Serve it up as a side or these stuffed anaheim peppers or some Instant pot chicken enchilada soup.
Expert Tips and FAQs
- Remember the amount of all-purpose flour is variable. You may need slightly more if you live in a humid environment.
- For a spicier bread, swap the green chilis for jalapeno instead.
- Enjoy this cheesy green chili bread any way you would usually use a loaf of bread. It's great for sandwiches, served up as a side, and even toasted for breakfast with some eggs or avocado.
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Cheesy Green Chili Cornbread
- 1 ½ cup lukewarm milk
- ½ cup lukewarm water
- 2 tablespoons fat I used canola oil
- 1 tablespoon active dry yeast
- 2 ¾ - 3 cups all purpose flour
- 1 cup cornmeal
- 1 ¾ cup whole wheat flour
- 1 tablespoon salt
- 1 ½ teaspoons cumin
- 1 teaspoon ground black pepper
- ½ cup fresh chopped cilantro
- 1 ½ cup grated Monterrey jack cheese
- 1 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!