This Roasted Green Chile Cornbread recipe is sponsored by Minerva Dairy. All thoughts and opinions are 100% my own.
This Roasted Green Chile Cornbread is light, fluffy, buttery and everything you’d want and expect in a Southern comfort food!
As much as I don’t want to admit or believe it, summer is coming to an end.
While summer is my favorite month, there are many things I look forward to in the cooler months.
Football, pumpkin spice lattes, apple picking and chili!
And what goes best with chili? Cornbread. Specifically this Roasted Green Chile Cornbread
I used Minerva Dairy Butter because their butter is 85% butterfat and creates a moist, fluffy cornbread.
It’s because their butter is 85% butterfat that makes this sauce rich, creamy and packs a flavor all its own.
They use only the freshest cream from pasture-raised cows on American family farms and it’s slow churned in small batches.
I really love this Roasted Green Chile Cornbread because it’s sweet, but not too sweet, moist, fluffy, crumbly and light.
AND it’s prepared all in one bowl!
What do I need to make this homemade cornbread?
- 2 Anaheim chile peppers
- all purpose flour
- Minerva Sea Salt Butter
- baking soda
- baking powder
Step by step instructions
How to Roast Chiles
You can roast the chiles over an open flame on your gas stove
or by placing them onto a foil lined aluminum pan and placing them under the broiler.
You want to really char the outside of the peppers.
Then place them into an air tight container for 5-10 minute to steam.
Remove from container and peel away the charred skin and then dice.
You’ve just made your own roasted chiles.
Roasted Chile Cornbread instructions
Preheat oven to 400 degrees F and line an 8×8 pan with parchment paper (for easy removal). Set aside.
Into a large bowl, place all ingredients and stir to combine. Fold in chiles.
Pour into prepared pan and bake 22-25 minutes until a toothpick inserted comes out clean.
Allow to cool slightly and cut into squares.
- Can I use a can of diced green chiles?
- Yes! If you don’t want to go through the trouble of roasting your own chiles, feel free to use a can. You can also dice a fresh jalapeno and throw it into the batter.
- I don’t have buttermilk, what else can I use?
- You can use any type of milk you have on hand or you can easily make buttermilk at home. To 1 cup of milk, add 1 tablespoon of vinegar or lemon juice and allow to sit for 10 minutes. Boom, homemade buttermilk
- Can I use a different size pan?
- Sure! Feel free to use an 9×9 square pan, a 9″ round pan, a cast iron skillet or a muffin tin.
- We don’t like sweet cornbread in our house!
- No problem, just omit the honey. Or if you’re the opposite and love sweet cornbread (I do!) add in up to 1/4 cup of honey or sugar.
- Add some cheese! You could add in some sharp cheddar, pepperjack or Monterey jack cheese to the batter when you fold in the chiles.
- Throw in a can of corn. You can add a can of corn to the batter for ore texture and flavor if you’d prefer.
What do you eat with cornbread?
Alongside the cornbread, we serve extra butter, honey or something we make our own honey butter. SO GOOD!
TIP: You can use this cornbread for stuffing. Simply allow the cornbread to dry out a little, and have it become stale, and use for cornbread dressing.
Enjoy more buttery recipes
White Chocolate Lemon Cheesecake Tart
summer panzanella salad with garlic butter croutons
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