Green Chile Cheese Bread
This delicious cornbread recipe takes classic cornbread to the next level with the addition of green chilies, two types of cheese, and a touch of spice. The result is a light, flavorful, and ultra-moist bread that pairs perfectly with everything from chili to stew or even a hearty fried breakfast.
Ingredients
- 1 cup canned or thawed corn kernels
- ½ cup shredded Monterey Jack cheese
- ½ cup sharp cheddar cheese
- ½ cup chopped green chilies
- ⅓ block cream cheese (about 3 oz)
- Garlic salt, black pepper, and red chili flakes (to taste)
- 1 package cornbread mix
Instructions
- Preheat the Oven
- Preheat the oven to 425°F.
- Place a large cast-iron skillet in the oven while it preheats. This helps create a crispy golden crust.
- Prepare the Cornbread Batter
- Follow the package instructions for the cornbread mix, but stir in the Monterey Jack cheese for extra cheesy goodness.
- Make the Filling
- In a bowl, combine the corn kernels, chopped green chilies, sharp cheddar cheese, cream cheese, garlic salt, black pepper, and red chili flakes. Mix well to create a rich, flavorful filling.
- Assemble the Bread
- Remove the preheated skillet from the oven (careful — it’s hot!).
- Pour in half of the cornbread batter, spreading it evenly.
- Spoon the corn and cheese filling mixture over the batter.
- Top with the remaining cornbread batter, spreading it gently to cover the filling.
- Bake the Bread
- Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve and Enjoy
- Let the bread cool for a few minutes before slicing. Serve it warm as a side for chili, stew, or a savory breakfast.
This Green Chile Cheese Bread is the perfect blend of soft, cheesy goodness and a hint of spice. It’s a crowd-pleaser for family dinners, potlucks, or weekend brunch. Enjoy!